Milk and White Chocolate mousse

Black and White Chocolate Mousse

Milk and White Chocolate Mousse

This is something you can throw together in a pinch if you have someone coming over. It simple easy and who does not like chocolate. Well I actually do know a couple of people who do  not really care for chocolate – shocking but true. I have been making chocolate mousse for a number of years and doing it in a variety ways. this one is by far the easiest. This version does not use eggs at all. You can make multiple layers using chocolate with a higher percentage of cocoa (which I tend to like more). The more the cocoa the better the chocolate is for you :-).

Janaks classmate (for 12 years in school) was coming to Atlanta for a wedding and said they would drop in for a visit.  Well their daughters love desserts and since I was swamped  at work and home, so I decided on something simple and something chocolate. Well when I did serve this their eyes lit up. Isn’t that the first best compliment that you can get. The excitement in someone’s eyes when they see something that they like. The second is the look of  sheer delight when the bite into that first morsel. Well both the girls were thrilled. We had a wonderful visit with Paresh and  his family even though it was a short one and we look forward to their next visit – which will hopefully be longer.


Makes 4 mini cups

  • 2.5 oz milk chocolate chips
  • 2.5 oz white chocolate chips
  • 2 cups heavy whipping cream
  • 1.5 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon rum (optional)


Heat a 1/4 cup of the cream (to hot not boiling) and pour over the white chocolate and let it sit for about 2 minutes and then stir to dissolve. In this method I leave the white chocolate partially melted so I still have some chunks. Set this aside to cool.

Melt the milk chocolate in the microwave or on a double boiler. The double boiler method is easier and you are sure to melt the chocolate evenly. For the microwave method put the chips in a bowl. Heat for 10 seconds stir. Repeat. On the second stir the chocolate should flow more easily. Then do it for 5 seconds and stir. You may have to do this one more time but make sure you stir well because the heat from the melted pieces will help the rest of the pieces melt. Set this aside.

Whip the remaining heavy cream and as it starts to thicken pour in the sugar. Keep whipping until you get soft peaks (that is if you lift your whisk out of the cream you will get a peak that will gently flop over). At this point you can add your vanilla extract and rum and gently fold in.

Use half the whipped cream and fold into the cooled white chocolate mix. Fold in completely. Use the other half to fold into the cooled milk chocolate. Layer the milk chocolate mousse into your cup and then top with the white chocolate mousse. Sift some cocoa powder on top and then top with a dark and white chocolate chip.


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