Ingredients:
1 square BAKER’S Semi-Sweet Chocolate, melted
1 teaspoon unflavored gelatin
2/3 cup whipping cream
6 squares baker’s white chocolate
2 tablespoons butter
2 eggs, separated
1/4 cup sugar
1/3 cup whipping cream
5 squares BAKER’S Semi-Sweet Chocolate
2 tablespoons butter
2 eggs, seperated
1/4 cup sugar
Directions:
Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
Bring cream to a boil; remove from heat.
Add white chocolate and butter; stir until melted.
Blend in egg yolks.
Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
Fold into chocolate mixture; pour into prepared bowl.
Freeze 30 minutes.
DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
Freeze until set, at least 8 hours.
Unmould onto serving plate, remove plastic wrap.
Servings: 8-10
Time preparation: 60 min.
Time total: 75 min.