The Bank Holiday is just around the corner, which means a weekend of indulgence.

Why not treat yourself to the perfect weekend treat by whipping up Siúcra & Catherine Fulvio’s Mousse au Deux Chocolat.

These sweet little pots may well be the ultimate chocolate fix.

Rich and creamy, yet light and fluffy, one pot so is satisfying it will leave you wanting more!

 

 

 

Mousse au Deux Chocolat

Makes 8 small glasses depending on the size of the glasses

 

For the dark chocolate mousse

180g dark chocolate drops

3 egg yolks

60g Siúcra Rich Brown Sugar

4 tbsp espresso

3 tbsp whiskey

200ml cream

2 egg whites, beaten stiffly

 

For the white chocolate mousse

180g white chocolate, broken

1 vanilla pod

2 eggs yolk and whites separated, and whites whisked until stiff

50g Siúcra Caster Sugar

180ml cream

1 tbsp very finely chopped crystallised ginger

100g raspberries, to decorate

Edible flowers or sprigs of thyme, to decorate (optional)

Chocolate swirls (optional)

 

Method:

To prepare the dark chocolate mousse, place the chocolate in a bowl over a saucepan of simmering water (bain marie) and melt over a low heat.

Remove the bowl and leave to cool slightly.

In a separate bowl, whisk the yolks and Siúcra Rich Brown Sugar until thick and pale, add the espresso and whiskey.

Combine the yolk mixture into the melted dark chocolate.

Fold in the cream and stiffly beaten egg whites.

Pour into a large jar and pour the dark chocolate half way up the glasses and leave to set in the fridge for at 40 minutes. Before making the white chocolate mousse check that the dark has set.

 

To prepare the white chocolate mousse, melt the white chocolate with the vanilla pod in a bowl over a saucepan of simmer water (bain marie). The heat must be low. Remove the bowl and leave to cool slightly. Remove the vanilla pod.

In a separate bowl, whisk the 2 yolks and Siúcra Caster Sugar until thick and pale.

Combine the yolk mixture into the white chocolate.

Fold in the cream and stiffly beaten egg whites.

Pour into a jug and pour over into the set dark chocolate mousse. Place in the fridge for at least 30 to 40 minutes.

When ready to serve, decorate with raspberries, edible flowers or sprigs of thyme, if you are using them and chocolate swirls.