Vittoria, companion of chef Gennaro Esposito, delight us with this chocolate-based recipe.

Sharp-eyed readers will intuit the presence of more than two chocolate mousses here!, but as Vittoria’s product illustrates, there are a thousand and one possible ways to serve these delicious desserts.

Ingredients

(serves four people)
for white chocolate mousse
250g white chocolate; 2 egg yolks;
50g sugar; 100g full milk;
5g leaf gelatine; 250ml whipping cream.
for dark chocolate mousse
4 eggs, separated; 250g 70 per cent chocolate;
60g sugar; 100ml full milk.

Preparation

To make the white chocolate mousse, beat the egg yolks with the sugar until they are pale and fluffy, about 5 minutes. Soak leaf gelatine in cold water. Melt the milk and the chocolate together either over a bain marie or in the microwave, and when chocolate is melted and warm, add the leaf gelatine, squeezed of extra liquid, and stir well. Once the chocolate has cooled slightly, mix it withthe eggs and sugar. Meanwhile, whip the cream then fold gently into the chocolate mixture. Chill.

To make the dark chocolate mousse, beat the egg yolks with the sugar until they are pale and fluffy, about 5 minutes. Melt the milk and the dark chocolate together either over a bain marie orin the microwave. Allow to cool slightly, then stir in the egg yolksand sugar. In a clean bowl, whisk the egg whites until they reach the very soft peak stage (no further), and stir into the dark chocolate mixture. Chill.

Here, Vittoria has hidden the white chocolate mousse inside a crisp chocolate shell, and has decorated the dish with a quenelle of dark chocolate mousse, a touch of hazelnut chocolate mousse, hand-made chocolate cigars and red fruit. But you can of course serve either of the mousses on their own, garnished with a few shavings of dark chocolate or as an accompaniment or garnish for your favourite dessert.