Ingredients:
For the dark chocolate mousse
• 1x100g bar Fairtrade dark chocolate
• 100ml double cream
• 100ml whipping cream, chilled
For the white chocolate mixture:
• 1x100g Fairtrade white chocolate
• 100ml double cream
• 1½ tsp Fairtrade instant coffee powder or granules
• 100ml whipping cream, chilled
To finish:
• 1x45g bar Fairtrade dark chocolate, finely chopped or grated
Method:
How to make zebra mousse
- To make the dark chocolate mousse: break up the dark chocolate and put it into a heatproof bowl and melt gently. Remove the bowl from the heat. Gently warm the double cream until it feels the same temperature as the chocolate then gently stir the two together. Leave to cool slightly.
- Whip the whipping cream until soft peaks form then gently fold into the chocolate mixture. Divide the mixture evenly between 6 glasses and put into the fridge to chill thoroughly for 1-2 hours.
- To make the white chocolate mixture: break up the white chocolate and melt very gently. Remove the bowl from the heat and cool slightly. Meanwhile, gently heat the double cream, add the coffee and stir until completely dissolved. Remove from the heat and cool until it feels the same temperature as the chocolate, whisk the coffee cream into the chocolate to make a smooth mixture (it will darken as you whisk). Leave to cool slightly.
- Whip the whipping cream until soft peaks form then fold into the coffee chocolate mixture.
- Spoon the mixture on top of the dark chocolate mixture and return the glasses to the fridge. Chill until firm, about 3-4 hours, or cover and leave overnight.
- Just before serving decorate the top of each mousse with the finely chopped chocolate.
http://www.channel4.com/4food/recipes/popular-ingredients/chocolate/zebra-mousse-recipe