Silken Chocolate Mousse Tower

Allergens

Eggs, Milk

Ingredients

• 1. Dark chocolate (70% cocoa)
• 8 oz 2. Milk chocolate
• 8 oz 3. Heavy whipping cream
• 1 cup 4. Granulated sugar
• ¼ cup 5. Egg whites
• 3 nos 6. Vanilla extract
• 1 tsp 7. Salt
• ¼ tsp

Instructions

1. Chop the dark and milk chocolate into small pieces. Place them in two separate, heatproof bowls.
2. In a double boiler, gently melt the chocolates separately over low heat, stirring occasionally. Remove from heat when fully melted and let cool to room temperature.
3. In a large mixing bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
4. In another large mixing bowl, whip the heavy cream until soft peaks form. Add vanilla extract and salt whisk again.
5. Gently fold the melted milk chocolate into the whipped cream, followed by egg whites and sugar. Divide this mixture evenly among four individual serving glasses or dessert cups. Chill for 30 minutes in the refrigerator.
6. Repeat step 5 with the melted dark chocolate, gently folding it into the remaining whipped cream, followed by egg whites and sugar. Carefully layer this chocolate mousse over the milk chocolate layer in each glass or dessert cup. Chill for another 30 minutes.
7. Top each serving with a final touch of whipped cream and shaved chocolate. Serve chilled.

Chef’s Insight

Use high-quality chocolate for a richer and more intense flavor profile. Achieve the perfect mousse texture by not overwhipping the cream.

Notes

For added elegance, serve the dessert with a side of fresh berries or a mint leaf garnish.