date:Jun 17, 2014
Ingredients
2 gold-strength gelatine leaves
100ml milk
200g white chocolate, roughly chopped
300ml thickened cream
Cocoa powder, to serve
Dark chocolate mousse
200g good-quality dark chocolate, roughly chopped
2 eggs
2 gold-strength gelatine leaves (see note)
300ml thickened cream
Method
1. Soften the 2 gelatine leaves in cold water for 5 minutes. Heat the milk in a small saucepan over medium heat until warm. Squeeze the excess water from the gelatine and add the leaves to the milk, stirr