White and Dark Chocolate Mousse

Honestly, there is chocolate in it, so you don't have to worry about it not being  tasty, righ? ;-)= Compared to my other recipes where I usually put everything in one bowl this one is a bit more complicated but trust me, it's worth the dirty dishes. With the amount of mousse I'd made I filled six big wine glasses to their brims and it was way too much to eat in one sitting so I recommend breaking that at least into ten servings. Or if you are hungry a lot, just go with whatever suits you the best.

Dark chocolate mousse:

• 150g chocolate (I used 70%)
• 400ml heavy cream
• 3 egg whites
• pinch of salt

1) Melt the chocolate (put it in a bowl which you will put onto a pan with boiling water in it. Once it's melted, put it aside and let's move to the point nr. 2.

2) Take the cold heavy cream and try to "beat" (agitate) it so that it becomes basically fluffy. Your hand and a whisk create the best results because you have control over it but it takes forever if you don't go to the gym to strenghten your arms ;-)=. You can use a machine to do it for you but really watch out because you can overdo it and the fluff will start falling apart if you don't pay attention. Once this is done, put it aside (into the fridge or somewhere cold).

3) Now you can take a machine because you need to create stiff peaks from the whites with a pinch of salt in them.

4) All you need is next is putting the three parts together so take the whites and try to slooooowly and tenderly mix them with the chocolate. Then take that and again slowly with a light hand mix it with the cream. Refridgerate till you need it.

 
White chocolate mousse:

• 200g white chocolate (break it into smaller pieces if you buy whole bars)
• 300ml heavy cream
• 3 egg yolks
• 1 tablespoon of brown sugar 

1) In a small bowl whisk the yolks with sugar till it doubles in size and is a bit paler. Set aside.

2) Take a half of the heavy cream and put it on a cooker. Once it simmers, remove it from the cooker and pour it over the yolks with sugar and stir it a bit. Now take the whole thing, pour it into the pan again and put it back on the cooker. Try to use lower temperature and stir for about two minutes or so. Basically you want it hot but not boiling.

3) Then you pour this over your white chocolate chunks. It should be enough to melt it. So again, stir till it's smooth and set aside so that it can cool down.

4) Put the rest of your heavy cream into a bowl and whisk. Halfway to the stiffpeaks add the sugar and continue.

5) Now the tricky part. You need the chocolate in the cream, right? Make sure the chocolate is cool because warm would kill the heavy cream structure. So once the temperature is good, slowly mix the two parts together.

And you are done! Refridgerate till you have the urge to serve it. Which is, ehm, like now.... Then combine the two as you like. Or just make one type of mousse if you are not into the other one... Oh, the decisions....