Ingredients
• 2 gold-strength gelatine leaves
• 100ml milk
• 200g white chocolate, roughly chopped
• 300ml thickened cream
• Cocoa powder, to serve
Dark chocolate mousse
• 200g good-quality dark chocolate, roughly chopped
• 2 eggs
• 2 gold-strength gelatine leaves (see note)
• 300ml thickened cream
Method
1. Soften the 2 gelatine leaves in cold water for 5 minutes. Heat the milk in a small saucepan over medium heat until warm. Squeeze the excess water from the gelatine and add the leaves to the milk, stirring to dissolve. Place the white chocolate in a bowl, pour over the warm milk and stir until chocolate has melted.
2. Whip the cream to form soft peaks, then fold into the white chocolate mixture. Divide the white chocolate mousse among six 300ml serving glasses and chill for 2 hours or until set.
3. For dark chocolate mousse, place dark chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch the water). Allow to melt, then remove from the heat and stir until smooth. Cool slightly, then add the eggs one at a time, stirring until combined.
4. Soften 2 gelatine leaves in cold water for 5 minutes. Heat 100ml of the cream in a small saucepan over medium heat until warm. Squeeze the excess water from the gelatine, then add the leaves to the warm cream, stirring to dissolve. Stir the cream into the chocolate mixture until combined.
5. Whip the remaining 200ml of cream to soft peaks, then carefully fold into the chocolate mixture. Layer the dark chocolate mousse over the set white chocolate mousse and chill for about 4 hours until the dark mousse is set. Dust with cocoa powder to serve.
