Chocolate duo mousse

Dark Chocolate mousse

1. Separate the egg whites from the yolks.
2. Beat egg yolks set aside.
3. Using an electric beater beat the egg whites adding the caster sugar slowly at intervals, to form stiff peaks.
4. Place the dark chocolate in a dry microwave safe bowl and microwave at 20 second intervals stirring in-between intervals. Mix in 5g butter.
5. Whip the cream to stiff peaks. Fold in the beaten egg yolks & vanilla to the cream.
6. Add the whipped cream & egg yolk mixture to the melted chocolate ( allow the chocolate to cool for 1 minute)
7. Using a spatula gently fold the egg white mixture into the chocolate mixture. It is important to fold gently to ensure not to knock the air out of the egg whites. This is what gives up a super airy mouse.
8. Spoon the mixture evenly between the four Speigalu white wine glasses & place into the fridge to set for 2 hours.

White Chocolate Mousse

1. Whip the cream to form still peaks set aside.
2. In a dry microwave safe bowl add the chopped white chocolate & melt at 10 second intervals stirring in-between intervals.
3. Add the white chocolate to the cream and fold through.
4. Place the white chocolate mousse into a piping bag and tie the top of the piping bag together.
5. Place into the fridge to set for 2 hours.

To assemble & serve:

1. Using a scissors snip off the top of the piping bag.
2. On top of the layer of chocolate add some fresh summer raspberries & chopped strawberries. Pipe the white chocolate mousse on top of the summer fruits & finish with some chopped pistachios and serve.

Best served immediately