White and Dark Chocolate Mousse Cups

We’re back! It’s been a minute since I last posted a blog post. Happy to be back with a few recipes we’ve been testing out for the past few months.

White and Dark Chocolate Mousse! I had so much fun testing recipes and well eating the test results. The mouse is thick, rich, and deep in chocolate flavours - every spoonful a delight. It only has 4 ingredients: Good quality chocolate, butter, eggs and sugar! 6 ingredients if you want to top it with whipped cream + berries. I make my own whipped cream, but no judgement if you get yours from a can!

I used the double boiler method to melt my chocolate - use whatever method works best for you.

To use the double boiler method, you’ll need a metal mixing bowl that will fit over the top of your pot. Add two or three inches of water, place the bowl on top and bring to a light boil. As the water heats up, the steam trapped between the pot and the bowl heats the bowl, allowing the chocolate to melt.

Enjoy

White and Dark Chocolate Mousse Cups

Ingredients

Chocolate Mousse Ingredients

8 ounces dark chocolate
¼ cup unsalted butter
4 egg yolks
4 egg whites
1/3 cup sugar

White Mousse Ingredients

8 ounces white chocolate
¼ cup unsalted butter
4 egg yolks
4 egg whites
1/3 cup sugar

Optional

Whipped Cream
Berries for toppings

Instructions

Separate the yolks from the egg whites

Using the double boiler method melt your dark chocolate, using a spatula to stir the chocolate, helping it melt evenly.

Once the chocolate is melted, remove the bowl from the pot, and add the ¼ cup of butter to your chocolate, stirring to ensure the butter is fully melted and incorporated into the chocolate. Switch to a wire whisk. Whisk in the 4 egg yolks, 1 egg yolk at a time. The chocolate mixture will get thicker and darker as you add each egg yolk. When the egg yolks are fully incorporated, set aside.

In a stand mixer, or with a hand mixer, whisk the egg whites on medium until soft peaks form - about 3-5 minutes. Once the soft peaks are formed, slowly add the sugar, and whisk again until the peaks are stiff - an additional 4 minutes. Congrats you’ve just made a meringue!

Add your meringue to your chocolate mixture and using a rubber spatula, gently fold the meringue until combined. Once combined, place into your desired serving dish and refrigerate for 3 hours or until set.

Repeat steps for your white chocolate mousse and then add your white chocolate mousse to your cooled chocolate mousse and place it back into the fridge. Note: I use free-range, organic eggs, so the yolks are very yellow. Once you add the meringue, the yellow won’t be as vivid.