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Ebony and Ivory Chocolate Mousse


Coffee Chocolate Cream

  • ½ cup heavy whipping cream
  • 8 oz dark chocolate, chopped
  • 2 Tablespoons double strength coffee


  1. . Bring cream to the boil in a small saucepan
  2. . Add chocolate and stir till smooth
  3. . Stir in coffee
  4. . Allow to cool and set aside


White Chocolate Tea Cream

  • ½ cup heavy whipping cream
  • 12 oz white chocolate – finely chopped
  • 4 Tablespoons Crème de Earl Grey tea (divided)
  • 4 egg whites
  • 1/3 cup sugar


  1. . Steep 2 Tablespoons tea in the cream for 15 minutes – strain
  2. . Steep remaining tea in ¼ cup water – strain
  3. . Strain and stir in finely chopped chocolate
  4. . Cool, add to cream and set aside
  5. . Set the whites and sugar in the mixer bowl over a pan of simmering water to heat – whisking all the time.
  6. . When the whites are hot remove to mixer and whisk until cool with soft peaks.
  7. . Divide the whites in half – folding half into the coffee cream and half into the tea cream.
  8. . Spoon in layers alternately into small glasses.
  9. . Chill until ready to serve.

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup

Adapted from “instant’ Chocolate Mousse, Nick Malgieri ‘s CHOCOLATE book


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