Adam Liaw’s chocolate and vanilla mousse
This two-tone mousse is a great make-ahead dessert for your weekend lunch or dinner party.
Ingredients
Chocolate mousse
3 egg yolks
4 tbsp caster sugar
300ml thickened cream
180g dark chocolate, melted
1 tbsp Dutch process cocoa powder
Vanilla mousse
3 egg whites
4 tbsp caster sugar
1 vanilla bean, scraped
300ml thickened cream
Method
Step 1
For the chocolate mousse, combine the yolks, sugar and 100ml of the cream in a small saucepan and whisk over medium heat for about 4 minutes until the mixture coats the back of a spoon. Remove from the heat and whisk in the melted chocolate and cocoa powder. Pass the mixture through a sieve and place in the refrigerator to chill. Combine the remaining 200ml of cream with the cream for the vanilla mousse.
Step 2
For the vanilla mousse, combine the egg whites, caster sugar and vanilla in a heatproof bowl and stir with a whisk over a bain-marie until the sugar is dissolved. With a stand or hand mixer – or by hand if you’re feeling energetic – whisk to a firm and glossy meringue.
Step 3
In a separate bowl, whip the cream to soft peaks. Return slightly less than half of the whipped cream to the chocolate mousse, folding it gently through. Fold the remaining cream through the vanilla meringue.
Step 4
Chill both until firm, then serve. You can serve spoonfuls of each in a bowl, or lightly mix the two together. My favourite method is to place a thick bolt of chocolate mousse down on a piece of cling film, and place a thick bolt of vanilla mousse next to it. Roll into a cylinder and transfer to a piping bag fitted with the widest nozzle you have. You can then pipe a huge blob of mousse that’s half chocolate and half vanilla.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
