White and Dark Chocolate Mousse

Cook Time 25 minutes

Servings 2


250ml double cream
100g dark chocolate
100g white chocolate
2 egg whites
2 tbsp caster sugar

Berries, for serving


Combine half the cream with the dark chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool. Repeat with the remaining cream and the white chocolate.

Beat the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold half through each chocolate mixture.

Spoon mixtures alternately into 2 serving glasses. Use a knife to swirl the mixtures together then chill for at least 30 minutes. Decorate with fresh berries or shaved chocolate prior to serving.


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