Ingredients
Bitter chocolate mousse
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
heavy milk
100g
3.38fl oz
gelatin
1.5g
0.05oz
0.10tbsp
whipping cream
200g
6.76fl oz
White chocolate mousse
white chocolate
90g
3.15oz
0.36cup
6tbsp
heavy milk
50g
1.69fl oz
gelatin
1.5g
0.05oz
0.10tbsp
whipping cgream
100g
3.38fl oz
Method
The calculation in the recipe is for two desserts 470ml (15.90 fl oz) in volume.
The principle of making two mousses is the same:
- soak the gelatine in ice water until soft;
- bring the milk to a boil,;
- combine the milk with chocolate, and add the gelatin;
- cool slightly;
- combine the mix with the cream, pre-whipped to medium peaks;
- fill the glasses (molds), and let the dessert stabilize in the fridge for 4-6 hours.
