Mousse au Deux Chocolat
Keywords
- Bread
- pastrys
- breakfast
- brunch
- desserts
- dinner
- drinks
- jams
- marmalades
- juices
- lunches
- marinades
- sauces
- dressings
- side dishes
- small dishes
- snacks
- sweets
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Cooking tools:
- Double boiler
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Pitcher
- Mason jar
- Glass
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 180g dark chocolate drops
- 3 egg yolks
- 60g Siúcra Rich Brown Sugar
- 4 tbsp espresso
- 3 tbsp whiskey
- 200ml cream
- 2 egg whites, beaten stiffly
- 180g white chocolate, broken
- 1 vanilla pod
- 2 eggs yolk and whites separated and whites whisked until stiff
- 50g Siúcra Caster Sugar
- 180ml cream
- 1 tbsp very finely chopped crystalised ginger
- 100g raspberries, to decorate
- Edible flowers or sprigs of thyme, to decorate (optional)
- Chocolate swirls or Easter eggs, (optional)
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