-
1
Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate.
-
2
Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate.
-
3
Fold the whipped cream into the hot chocolate mixture; it will be rather soupy.
-
4
Let cool slightly and transfer to a pastry bag or lockable plastic bag.
-
5
Refrigerate at least 1 hour.
-
6
White Mousse: In a bowl over barely simmering water, melt the white chocolate.
-
7
Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate.
-
8
Fold the whipped cream into the hot chocolate mixture; it will be rather soupy.
-
9
Let cool slightly and transfer to a pastry bag or lockable plastic bag.
-
10
Refrigerate at least 1 hour.
-
11
(The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
-
12
Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half.
-
13
If using plastic bags for piping, cut a corner off of each one.
-
14
Pipe dark chocolate mousse on one side of the plastic, then white on the other.
-
15
Pull out the plastic, and repeat.
-
16
Refrigerate the ramekins until ready to serve.
-
17
When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards.
-
18
Shards look nice, too.
-
19
Remove the mousses from the refrigerator.
-
20
If using collar molds, warm the metal with a hot, damp cloth and then lift off.
-
21
Sprinkle the chocolate curls on top and serve.
