

Two Tone Chocolate Mousse
- Mar 23, 2020
Smooth, creamy, and delicious - with no added sugar!
INGREDIENTS
FOR DARK MOUSSE
- 5 oz Lily’s Dark Chocolate Baking Bar, melted and cooled
- 8 oz heavy whipping cream, chilled
- Pinch sea salt
- 1/2 tsp vanilla extract
FOR LIGHT MOUSSE
- 3 oz Lily’s Sweets 40% Milk Chocolate Style Salted Caramel Flavored Bar, melted and cooled
- 6 oz Heavy Whipping Cream, chilled
FOR GARNISH
- Unsweetened whipped cream
- Handful Lily’s Dark Chocolate Premium Baking Chips
INSTRUCTIONS
To make dark mousse, place melted, cooled dark chocolate in a medium bowl.
In the bowl of a stand mixer fitted with whisk attachment, combine 8 oz heavy whipping cream, sea salt and vanilla. Whip until soft peaks form.
Scoop approximately 1/3 of whipped cream into melted, cooled chocolate, gently folding until most streaks are gone.
Add another 1/3 of whipped cream and again gently fold until most streaks are gone.
Add last 1/3 of whipped cream, gently folding until most streaks are gone. Be careful not to over mix (heavy cream will become gritty).
Using piping bag, pipe approximately ½ cup into containers. Chill.
While dark mousse chills, prepare light mousse.
Place melted, cooled milk chocolate in a medium bowl.
Whip 6 oz heavy whipping cream until soft peaks form.
Scoop approximately 1/3 of whipped cream into melted, cooled chocolate, gently folding until most streaks are gone. Repeat until all whipped cream is incorporated.
Using piping bag, pipe approximately ¼ cup on top of dark mousse. Chill.
Garnish with unsweetened whipped cream and chocolate chips before serving.