Two Tone Chocolate Mousse

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 Caramelized and Salted Milk Chocolate, 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.