MOUSSE RUBANEE Black and White Mousse

April 30, 2008 French style two-layered mousse. After refrigerating the dark layer until firm, pour the white cream over it and place back in the refrigerator.

●Preparation Tip ●Chocolate Mousse Photo #1 Photo #2 Photo #3 Photo #4 Chop chocolate into fine pieces. Melt the chocolate over low heat or by double boiling. (Photo #1) Beat cream until soft peaks form. It should still be runny but whipped to very soft peaks. (Photo #2) Pour the whipped cream into the melted chocolate and blend well. (Photo #3) Fill mousse rings half full with the batter. Smooth the surface and refrigerate until firm. (Photo #4) ●Cream Mousse Photo #1 Photo #2 Combine cream and sugar. Beat until soft peaks form as in the photo. (Photo #1) Remove the chocolate mousse from the refrigerator. Pour the whipped cream on top of the chocolate mousse and fill the mousse ring up to the rim. Smooth the surface and refrigerate until firm. If the mousses are too soft, freeze them so that you can remove them from the rings easily. (Photo #2) ●Finish Remove from the ring onto a plate and decorate with fruit. Servings per Recipe Calories per Serving Ready In 8  eight 5.5 cm mousse rings  0kcal 150 minutes Chocolate Mousse chocolate 100g  whipping cream 160g  Cream Mousse whipping cream 200g  sugar 16g  Finish seasonal fruit