Black And White Chocolate Mousse Recipes

BLACK AND WHITE MOUSSE

Steps:

• Pour water into the bottom of a saucepan set over medium high heat.
• Add sugar and allow to come to a boil.
• Boil until all the sugar is dissolved, stirring if needed.
• Pour egg yolks into a mixing bowl and whisk to break up.
• Continue whisking while slowly drizzling in the sugar syrup.
• Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
• Stir in the egg mixture and continue to stir for at least 3 minutes until heated through (and registers at least 140 degrees Fahrenheit).
• Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
• Discard anything that remains in the sieve.
• Stir the chocolate until glossy and smooth.
• Fold the whipped cream into the chocolate in two stages.
• Cover and chill until the mousse thickens.
• Combine cream cheese and sugar in a large mixing bowl.
• Using an electric mixer, beat on medium-high speed until light and fluffy.
• Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
• Pour in whipped topping and beat until creamy and smooth. If using real whipped cream, gently fold it into the chocolate mixture.
• Fill one disposable pastry bag with about 1 1/2 cups of dark chocolate mousse and fill another back with about the same amount of the cheesecake mousse.
• Fit a large pastry bag with a large star pastry tip.
• Cut off the tips of the filled bags then snuggle them down into the third bag.
• Squeeze until the mousse comes of of the bag and you can see both colors of mousse.
• Pipe between 2/3 and 3/4 cup of the swirled chocolate cheesecake mousse into small dessert cups or bowls.

GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE

Steps:

• BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
• In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
• WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.