Ebony and Ivory Chocolate Mousse

Coffee Chocolate Cream

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

Directions

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
   
   

Ingredients

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

Directions

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