Black and White Chocolate Mousse Recipe

Name: Black and White Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet chocolate; 1/2 cup milk; 1 cup heavy cream, whipped to soft peaks; 6 ounces white chocolate; 1/2 cup creme fraiche; 1 cup heavy cream, whipped to soft peaks; Milk chocolate, optional; 10 (4-ounce) ramekins or 2 1/2-inch metal collars or chocolate cups; 2 pastry bags fitted with large plain tips or 2 thick, lockable plastic bags; A piece of flat, stiff plastic the same diameter as your ramekins or chocolate cups

Servings: persons

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.

2259

kcal

Calories

148

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces bittersweet chocolate, 1/2 cup milk, 1 cup heavy cream, whipped to soft peaks, 6 ounces white chocolate, and more.

Yes, Black and White Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black and White Chocolate Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions