The Weekly | July 17, 2016
Prep 20 mins (plus chilling)
¼ cup caster sugar
150g white chocolate, melted and cooled
300ml thickened cream, whipped, plus extra to serve
1 In a large bowl, using an electric mixer, beat eggs and sugar together until thick, pale and doubled in volume. Divide mixture between two large bowls.
2 Fold white chocolate into one bowl. Using a large metal spoon, fold half whipped cream into white chocolate mixture. Spoon white chocolate mixture evenly among six ¾- cup capacity glasses. Chill for 5 mins.
3 Fold dark chocolate and cocoa powder into remaining egg mixture. Fold in remaining cream. Spoon over white chocolate mousse in glasses. Chill 1 hour.
4 Bring to room temperature to serve. Decorate with extra cream and chocolate curls.
TIP: You can make this mousse up to two days ahead and keep it covered and chilled in the fridge.