White and dark chocolate mousse

A red berry coulis adds colour and tang to this decadent mousse use organic chocolate for a sublime finish
White and dark chocolate mousse
  • Rating:
  • Serves: 8-10
  • Cook Time: for the dark mousse and then overnight for the white and dark mousse
  • Prep Time: 20 minutes
  • Effort: easy


For the dark chocolate mousse

  • 100 g organic dark chocolate, minimum 60% cocoa solids, broken into pieces
  • 40 g icing sugar
  • 80 g unsalted organic butter, softened
  • 3 large eggs, separated
  • 40 g cocoa powder
  • 100 ml organic whipping cream

For the white chocolate mousse

  • 200 g good-quality organic white chocolate, broken into pieces
  • 300 ml organic whipping cream
  • 2 leaves gelatine
  • 3 large organic egg yolks
  • 125 g icing sugar
  • 2 tbsp Grand Marnier

For the red berry coulis

  • 225 g organic strawberries or organic raspberries
  • 40 g icing sugar

To decorate

  • 4 tbsp cocoa powder
  • 2 punnets of fresh organic raspberries

Tips and Suggestions

This mousse should be refrigerated before serving, but dont add the cocoa powder and coulis until you are ready to serve.


1. For the dark chocolate mousse: melt the chocolate in a large heatproof bowl suspended over a saucepan of barely simmering water. Add the icing sugar and stir in the butter, then beat in the egg yolks, cocoa and a pinch of salt.

2. Whisk the egg whites until stiff peaks start to form. Separately whip the cream until thick, then gently fold the egg whites and the cream alternately into the chocolate mixture. Do not over mix, but ensure that it is well blended.

3. Place an 18cm bottomless ring mould on a large, round serving plate. Pour the mousse into the mould and chill for about 2 hours before making the white chocolate mousse.

4. For the white chocolate mousse: melt the chocolate in a large heatproof bowl suspended over a saucepan of barely simmering water. Ensure that the water does not touch the base of the bowl, as white chocolate is especially sensitive to being overheated. Gently warm the cream in a saucepan, then dissolve the gelatine in about four tablespoons of the cream.

5. Whisk the egg yolks and icing sugar until thick and creamy, then add the Grand Marnier, gelatine mixture and the melted chocolate.

6. Whip the remainder of the cream until thick and fold it into the chocolate mixture.

7. Pour the white mousse on top of the dark mousse that has already set and chill overnight.

8. For the coulis: purée the berries in a blender and then pass through a sieve into a bowl. Stir in the icing sugar to taste.

9. To unmould the mousse, dip a palette knife in boiling water, dry it, then slide it around the inside edge of the mould. Lift the ring mould off carefully and smooth the sides of the mousse with the palette knife.

10. To serve, sieve the cocoa over the top of the mousse and scatter with whole raspberries. Pour some of the coulis on to the plate around the edge of the mousse and serve the remainder in a jug. Slice the mousse using a palette knife dipped in hot water.

This recipe uses organic ingredients. Organic food not only tastes great, but also contains fewer pesticides & is kinder to animals & the environment. For more reasons to love organic, go to www.whyiloveorganic.com

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