Name: Mousse aux Deux Chocolats
Cuisine: American
Ingredients: 4 g leaf gelatine; 220 g caster sugar; 4 Chocolate Flakes, broken up; 280 ml double cream, half whipped; 80 g butter; 150 g good quality white chocolate buttons; 8 medium eggs; 200 g good quality dark chocolate buttons

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This recipe came back with Chris from a visit he made to New York in 1983. Most London restaurants offered a variation of chocolat au pot, or chocolate mousse, which has been superseded by more complicated puddings. This one has survived on merit.

Ingredients

150 g good quality white chocolate buttons
80 g butter
200

Americas
Europe
United Kingdom
France
United States
Dessert
Mediterranean
New York
London

Method

In a bowl over a pan of simmering water melt the white chocolate and 50 g of the butter. Repeat the process with the dark chocolate and the remaining 30 g of butter. Whisk together the eggs and sugar u

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of