John Myers
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Black and White Mousse, Sometimes Creamy, Sometimes Hearty with Plum Compote
The perfect black and white mousse, sometimes creamy, sometimes hearty with plum compote recipe with a picture and simple step-by-step instructions.
Dark chocolate mousse:
- 200 g Dark chocolate
- 100 g Milk chocolate
- 250 ml Whipped cream
- 6 Pc. Protein
- 1 pinch Salt
- 50 g Powdered sugar
White chocolate mousse:
- 200 g Chocolate white
- 1 liter Cream
- 100 g Oatmeal
- 1 Pc. Vanilla pod
- 20 g Cocoa powder
Plum compote:
- 300 g Plums
- 4 tbsp Orange juice
- 1 tbsp Honey
- 0,5 Pc. Cinnamon stick
- 1 Pc. Star anise
- 75 ml White wine lovely
- 30 g Strength
Dark chocolate mousse:
- Chop the chocolate and melt in a bowl over a hot water bath. Beat the egg whites with a pinch of salt until stiff. Beat the cream until stiff too. Stir in the melted and cooled chocolate until a smooth cream is formed. Carefully fold in the whipped cream. Pour the mixture into a mold and cover it in the refrigerator for at least 2 hours.
White chocolate mousse:
- Chop the chocolate and melt it in the cream over medium heat. Roast the oatmeal dry in a pan without losing color. Scrape out the oatmeal and a vanilla pod and add to the cream. Bring to the boil once, pour the mixture into a mold and cover it in the refrigerator for at least 24 hours.
Plum compote:
- Core and halve the plums. Put together with the other ingredients in a saucepan and simmer for about 8 minutes. Then thicken the juice with a little starch stirred until smooth in cold water.
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