This tempting mousse combines two different chocolate flavors, white chocolate and Gianduja chocolate, to create a super delicious dessert!
Here is how to make it.
Ingredients for 8 servings
2 cups fresh whipping cream
9 oz Gianduja chocolate (hazelnut chocolate)
9 oz white chocolate
6 egg whites
1 tbsp sugar
Dash of salt
Chop the two types of chocolate (white and Gianduja) separately and melt in two different recipients in a water bath (double boiler). Once the chocolate has melted, let it cool slightly.
Use an electric beater to beat the egg whites until stiff, adding a pinch of salt and a tablespoon of sugar. Beat until a soft cream forms.
Whip the cream then divide into two parts. Add half to each of the melted chocolates, mixing gently.
Add half of the stiffly beaten egg whites to each of these creams, using a spatula to gently mix from bottom to top.
Pour the two mousses into each clear glass cup, alternating the two different colors. Garnish with chocolate curls.
Chill in the refrigerator for at least two hours before serving.
Source: Il cucchiaio d’argento