- 100g 70% dark chocolate, roughly chopped, plus a further 100g to decorate
- 100g 40% milk chocolate roughly chopped
- 112gwhite chocolate truffles, roughly broken
- 250ml plus 2 tablespoons fresh cream
- 4 large egg whites
- Place the dark chocolate and milk chocolate in separate heatproof bowls and melt each over pots of barely simmering water.
- Add 2 tablespoons of cream to another heatproof bowl, then add the white chocolate truffle bar to the cream and stir gently to mix while melting over another pot of simmering water.
- In a large bowl, beat 250ml cream just until it forms soft peaks. Divide the cream between three separate medium-sized bowls and fold one type of cooled chocolate into each one.
- Whip the egg whites in a large clean bowl until soft peaks form. Divide the whipped egg whites into three, and gently fold into the three separate chocolate-and-cream mixtures, being careful to avoid beating out the air.
- Divide the dark chocolate mousse between 6 or 8 glass cups (depending on their size), then top with a layer of the milk chocolate mousse and, finally, the white chocolate mousse.
- Alternatively, you can fill three plastic piping bags with each mousse and simply pipe the mousses into each glass. Place in the fridge to chill for 15–30 minutes.
- Heat the remaining 100g dark chocolate in the microwave for 10–15 seconds, just until the chocolate has softened slightly, then use a vegetable peeler or sharp knife to shave chocolate curls. Top each mousse with some chocolate shavings before serving.
Recipe extracted from Butlers Chocolate Cookbook published by The O'Brien's Press. Photography and styling by Sarah Woods and Mandy Mortimer.
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The mousse can be prepared up to 2 days ahead and kept in the fridge covered with cling film. Leave to stand at room temperature for 30–40 minutes before serving.