Chocolate And Mascarpone Mousse Duo

1. 1

   Beat 4 egg whites until stiff, set aside.

2. 2

   Heat the butter and chocolate in a water bath, or double boiler. Melt while stirring in order to get a smooth and shiny cream.

3. 3

   Whisk 100 grams of sugar and 4 egg yolks to a whitish cream.

4. 4

   Add the chocolate to the sugar mixture, and whisk to a homogeneous paste.

5. 5

   Gently mix the stiff egg whites in with the chocolate mixture.

6. 6

   Whisk the mascarpone with 150 grams of sugar, and 4 egg yolks.

7. 7

   In another bowl, whisk the remaining 4 egg whites until stiff.

8. 8

   Gently mix the egg whites with the cheese paste.

9. 9

   Put the mousse in serving cups, alternating the layers.

10. 10

    Refrigerate for a few hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.