This is one of my favourite desserts. I love the bitterness of dark chocolate and the contrast of the white chocolate. The raspberries cut through it all nicely. It's visually stunning and can be made the day before, so ideal for having guests. If you have a few extra quid lying around, splash out on a really top chocolate such as Amedei chocolates; a must for any chocaholic.
Ingredients:
170g dark chocolate (at least 60% cocoa solids)
100g white chocolate
6 eggs, separated
1 shot Cointreu
few raspberries
milk chocolate for shaving.
Method:
1) Melt the dark chocolate in a glass bowl over some boiling water. Meanwhile whip 4 of the egg whites to soft peaks and beat the 4 yolks.
2) Add the Cointreu to the chocolate and mix in. Then quickly whisk in the egg yolks.
3) Gradually fold in the egg white and fill a piping bag with the mixture.
4) pipe into a martini glass until about 3/4s full. Place in chiller for 3/4 hours.
5) Repeat same process for the white chocolate and pipe to top of the glass.
6) Run the back of a knife over the milk chocolate for shavings and scatter in the middle, whilst placing a raspberry on top.
Peter suggests...
170g dark chocolate (at least 60% cocoa solids)
100g white chocolate
6 eggs, separated
1 shot Cointreu
few raspberries
milk chocolate for shaving.
Method:
1) Melt the dark chocolate in a glass bowl over some boiling water. Meanwhile whip 4 of the egg whites to soft peaks and beat the 4 yolks.
2) Add the Cointreu to the chocolate and mix in. Then quickly whisk in the egg yolks.
3) Gradually fold in the egg white and fill a piping bag with the mixture.
4) pipe into a martini glass until about 3/4s full. Place in chiller for 3/4 hours.
5) Repeat same process for the white chocolate and pipe to top of the glass.
6) Run the back of a knife over the milk chocolate for shavings and scatter in the middle, whilst placing a raspberry on top.
Peter suggests...
White and Dark Chocolate Mousse with Raspberry
Chocolate is always a pain to pair with, as there is very little that goes well with it. Things like dark chocolate brownies, go well with Pedro Ximinez, but here we have a light texture, and a pairing of both dark, bittersweet chocolate and it's polar opposite, white chocolate. But a failsafe with this is Moscato. A low alcohol, sweet, sparkling wine from Italy will cope with both of these superbly, without overloading the palate with weight, and will also work very well with the raspberries. I'm also going to go very left field and suggest that, if you can find one, a dessert wine that has been infused with berries. These will be in specialist shops only, and I'm not talking about the fruit wines from the likes of Cairn O'Mohr, but are quite tricky to find.
Suggestions
2009 Michele Chiarlo Moscato d'Asti (Asti,Italy) 37.5cl £7.99 (Widely available)
2010 Innocent Bystander Pink Moscato (Yarra Valley, Australia) 37.5cl £6.99 (Widely Available)
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