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Lily's Sweets Two Tone Chocolate Mousse

Two Tone Chocolate Mousse

Two layers of creamy goodness means two times the indulgence, without any of the added sugar. It's almost too good to be true!

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 Salted Caramel Milk Chocolate Style Bar, melted and cooled
  • 6 oz Heavy Whipping Cream, chilled

FOR GARNISH

  • Unsweetened whipped cream
  • Handful Lily’s Dark Chocolate 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.