Layered chocolate mousse - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Layered chocolate mousse By You Magazine - December 30, 2018 These layered chocolate mousses make a lovely end to a dinner party of special meal. The chocolate mixture is piled on top of a rich ricotta and cream blend and dollops of black cherry jam for a rich, creamy dessert that will have everyone coming back for seconds. Chris Alack SERVES 6 125g dark chocolate (about 70 per cent cocoa) 125g milk chocolate 5 medium eggs separated 1 tbsp brandy 50g black cherry jam 1 x 250g tub ricotta drained 50g extra thick double cream 15g golden caster sugar 1 tsp vanilla extract 1. Have ready a 20cm glass serving bowl (or alternatively use individual dishes, as in the picture). Gently melt the milk and dark chocolates in a large bowl set over a pan containing a little simmering water. Allow to cool to room temperature. Working quickly, beat the egg yolks into the chocolate – the mixture will turn grainy – then rapidly beat in the brandy and a tablespoon of water when it will become smooth and glossy again. 2. In another large bowl, whisk the egg whites until stiff using an electric whisk. Fold two tablespoons into the chocolate mixture to loosen it, then fold in the remainder of the eggs whites in two goes, as lightly as possible. 3. Spoon half the chocolate mousse into the serving bowl. Place in the freezer for 20 minutes to firm up a little. Spoon the jam on top of the mousse. 4. Whiz the ricotta, cream, sugar and vanilla until smooth in a food processor. Spoon this mixture over the jam, followed by the remaining chocolate mousse. Chill overnight until set, covering with clingfilm after a couple of hours. FOR THE FINISHING TOUCH If wished, you can decorate your layered chocolate mousses with chocolate stars and sprinkles to serve. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved