Layered Chocolate And Vanilla Mousse – a delicious recipe with vanilla bean, creme fraiche, sugar, semi-sweet chocolate, white chocolate, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scrape the seeds from the vanilla bean and mix with the creme fraiche and 1 tbsp of the sugar. Refrigerate until ready to serve.
2
Place the chopped white and dark chocolate in 2 separate heatproof bowls. Mix the cornstarch to a paste with some of the milk and set aside.
3
Whisk the egg yolks, the remaining milk and sugar in a medium saucepan. Add the vanilla bean and bring to a boil. Stir in the cornstarch paste and simmer gently, stirring, until the mixture has thickened. Remove and discard the vanilla bean.
4
Divide the hot custard between the 2 bowls of chocolate. Stir until the chocolate has melted in each bowl. Cover the surface of each chocolate custard with plastic wrap and cool slightly.
5
Spoon each chocolate custard into a large piping bag fitted with a plain tip. Pipe alternate layers of the custards into 4 dessert glasses. Refrigerate until chilled. Spoon the vanilla creme fraiche over the top. Decorate with an edible flower, if desired.
497
kcal
Calories
19
g
Fat
51
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 None vanilla bean, split lengthwise, 2/3 cup creme fraiche, 3 tbsp sugar, 2 oz semi-sweet chocolate, grated, and more.
Yes, Layered Chocolate And Vanilla 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.
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