Dark and White Chocolate Mousse

For the white mousse, soak the gelatine in cold water.

Melt the white chocolate over a hot water bath.

Beat the egg yolks with 2 tbsp. water over a hot water bath until creamy. 2.

Add the gelatine to the egg yolk and stir until smooth. Fold in the dissolved chocolate, then the orange liqueur and the orange zest. Whip the whipped cream until stiff and fold in.

For the dark mousse, melt the cooking chocolate over a hot water bath. Whip the egg yolks with 2 tbsp. water over a hot water bath until creamy. Fold in rum and dissolved cooking chocolate. Whip the whipped cream until stiff and fold it in.

Fill the white and dark mousse together into a shallow mold and mix with a spoon handle to create a marbling.

Place in refrigerator to chill for 4-5 hours.

Serve with fruit sauces and fresh fruit.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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