Duo Chocolate Mousse with Cassis Syrup

Duo Choco Moussse 7396

Apart from being a delicious chocolate mousse dessert, this is like a piece of art on the plate. Be prepared for guests wanting to photograph your masterpiece! This dessert can be prepared a day in advance and plated just before serving.

Serve as part of a menu with
– Starter: Avocado Gazpacho
– Main Course: Seafood Quinotto

Serves 4

Dark mousse:
100 g dark chocolate
2 tbsp milk
200 ml double cream
1 tbsp whiskey

White mousse:
100 g white chocolate
2 tbsp milk
1 tbsp rum (or Malibu if you prefer)
1 egg yolk
200 ml double cream

Cassis syrup:
100 ml caster sugar
2 tbsp crème de cassis
2 tbsp water
1 tbsp gin
2 tsp lemon juice
½ vanilla pod, cut open and scrape out the seeds, discard the shell

Garnish:
Fresh berries
Icing sugar
Fresh mint leaves

Dark mousse:

  1. Break the dark chocolate into pieces and melt with milk in a bain marie (a heatproof bowl placed over a pot of boiling water). Add the whiskey. Cool.
  2. Whip the cream and fold into the chocolate.
  3. Spoon into the bottom part of individual molds and refrigerate for 1 hour.

White mousse:

  1. Melt the white chocolate with milk in a bain marie. Cool.
  2. Combine the rum with the egg yolk and add to the chocolate mix while stirring. Whip the cream and fold into the chocolate mix. Spoon the white chocolate mix on top of the dark mix in the individual molds. Freeze for several hours.

Syrup:

  1. Combine all ingredients in a saucepan and cook over low heat for about 3-4 minutes, until thickened. Let cool and then refrigerate until serving.

To serve:

  1. Remove the duo chocolate mousse molds from the freezer 15 minutes before serving.
  2. Turn out each mold with the chocolate mousse onto individual serving plates.
  3. Place berries and menthe leaves by the mousse. Pour the cassis syrup from a spoon all around the mousse. Lastly, powder the plate with icing sugar.

 

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