Without an oven, these desserts are perfect. I followed the recipe on the first batch, making the dark chocolate and topping it with the white chocolate mousse. I enjoyed it this way but would much rather stick to the dark chocolate recipe, topping it with homemade whipped cream and chocolate shavings. This was my lunch yesterday.....whoops.
For the dark chocolate mousse: For the white chocolate mousse:
4 oz / 100g dark chocolate (70%) 4 oz / 100g white chocolate
1/8 c heavy cream 1/8 c heavy cream
3 T blond cane sugar 1 T blond cane sugar
3 egg whites 3 egg whites
pinch of salt pinch of salt
1/2 vanilla or tonka bean, finely grated 1/2 vanilla or tonka bean, finely grated
1. Chop the chocolate coarsley and place in a bowl. Melt over a pot of simmering water. Heat the cream with the vanilla and pour it into the chocolate in three times, stirring quickly with a rubber spatula. Let the chocolate cool in a large bowl for 5 minutes on the counter top. In the meantime, whisk the eggwhites firm with a pinch of salt. When they start to form soft peaks, add gradually the sugar, never stopping the beating.
2. Fold carefully the egg whites into the chocolate, making sure to keep the preparation light.
3. Divide the mousse between glasses. Repeat the same process for the white chocolate and pipe over the top of dark chocolate mousse. Chill for a few hours before serving. Serve with shaved chocolate or unsweetened cocoa powder.