[an error occurred while processing this directive] Milk and White Chocolate Swirled Mousse - Steven and Chris
Milk and White Chocolate Swirled Mousse

Milk and White Chocolate Swirled Mousse


This light and luxurious mousse from Chef Kyla Eaglesham is a great way to impress your Valentine's date and ensure a little smooching at the end of the evening.


120 grams white chocolate, finely chopped
120 grams milk chocolate, finely chopped
1 teaspoon Conitreau
1 teaspoon chambord
2 egg yolks
2 tablespoon sugar
1/2 cup 35% cream, heated
1/2 cup 35% cream, medium firm peaks
2 egg whites, whipped to medium firm peaks
garnish red berries and shard of chocolate


  1. Place the chopped white chocolate in a large bowl over a double boiler on low with a teaspoon of Cointreau and set aside.
  2. In a separate bowl place the milk chocolate with the Chambord over a double boiler on low and set aside
  3. Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  4. In a saucepan, over low heat, bring 1/2 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  5. Pour half the hot mix over each bowl of chopped chocolate. Stir with separate spoons until completely smooth. 
  6. Remove bowls from heat.  Fold half the egg whites into each bowl to create the volume. Note: make sure there is no marbling in the milk chocolate mixture!
  7. In another bowl, whip remaining 1/2 cup of the cream to almost stiff peaks. Fold half the whipped cream into each mix and spoon into 4 clear glasses.
  8. Refrigerate until set, approximately 1 hour.


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