Layered Chocolate And Vanilla Mousse

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.