Recipe time! Chocolate mousse marbles

One of my favourite desserts that I always find hard to resist is a chocolate mousse. So smooth, light and creamy, it really is the perfect way to finish a meal. But I also know how fun it is to make something that has a bit more detail in it that will wow your dinner guests! These little mousse marbles are easier to make than they look, and are sure to impress!

MILK CHOCOLATE MOUSSE

3/4 gelatine sheet

50g milk

100g milk chocolate

100g cream

WHITE CHOCOLATE MOUSSE

3/4 gelatine sheet

20g water

10g sugar

50g white chocolate

100g cream

For the milk chocolate mousse: Soak the gelatine sheet in cold water until soft. Drain and place in a bowl with your chocolate. Bring the milk to a boil and pour over the gelatine and chocolate. Whisk until smooth and set aside while you start the white chocolate mousse

For the white chocolate mousse: Soak the gelatine sheet in cold water until soft. Drain and place in a bowl with your chocolate. Bring the sugar and water to a boil and pour over the gelatine and chocolate. Whisk until smooth and set aside while you whip the cream for both recipes. 

For both mixes, check the temperature of the base mixture before folding in your whipped cream. It should be about body temperature, if it’s too warm it will melt your whipped cream, if it’s too cold it will clump up and form lumps when you try fold in your cream. You can warm the mixture up over a pot of simmering water if necessary, or leave it to cool longer if needed. 

Gently fold the cream into the mousse base until the mix is just combined, then do the same with the second mousse. Spoon your mix into a piping bag, alternating white chocolate mousse and milk chocolate to create the marbled effect. 

Immediately pipe your mousse into 6 sphere moulds (I use a silicone ice sphere mould from Kmart that has 6 indents) freeze overnight or until solid. 

TO FINISH

300g white chocolate

50g dark chocolate

cocoa butter or flavourless oil 

In two seperate bowls melt the white chocolate and dark chocolate over pots of simmering water. Add in either cocoa butter or oil about 1 tsp at a time (making sure to chop the cocoa butter finely to help it melt) until you have a thinner chocolate thats got a nice smooth pouring consistency. Try to make both chocolates the same consistency. 

Try and use a deeper small bowl for the white chocolate. Pipe streaks of the dark chocolate over the surface of the white chocolate. Pierce your frozen mousse sphere with a small pairing knife or a skewer and dip the mousse into the chocolate, submerging it completely. Twist the mousse as you pull it out of the chocolate to create the swirl effect. Allow the chocolate to set on the mousse before removing from the knife. 

Repeat with the remaining mousse spheres, adding more streaks of dark chocolate as needed. 

Allow your mousses to defrost in the fridge for a few hours or overnight before enjoying.