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Choc Ganache and Mousse Shots Duo

INGREDIENTS:

500g dark chocolate
500g white chocolate
1 litre cream
50ml liqueur of your choice (optional)
Extra chocolate for filigree

METHOD:

  1. Chop the chocolate up into small pieces and place them in two separate bowls.
  2. Heat 500ml of the cream until almost boiling.
  3. Pour 250ml into each bowl of chocolate and mix well, making sure all the chocolate has melted.
  4. Add an extra 250ml cold cream to each of the bowls and mix well.
  5. Mix in a little liqueur into each of the bowls and refrigerate until cold and stiff.
  6. Beat each of the chocolate mixtures, separately, until light and fluffy.
  7. Pipe the dark chocolate mousse into the bottom of the shot glasses and top with the white chocolate mousse.
  8. Finish off the glass with a chocolate filigree or chocolate swirl.