Name: Ripple mousse
Break chocolate into pieces. Place in a bowl with the butter, stand bowl over a pan of hot water until chocolate melts, stirring occasionally.
Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk
in the brandy or liquer and keep whisking for 1 minute until frothy.
Gently stir the hot egg liquid into the chocolate and allow to cool.
Whisk the egg whites until stiff. Fold into the chocolate mixture.
Place in 4 glass dishes. Chill until firm.
To Decorate: melt the white and dark chocolates separately. Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate. With two spoons, spoon a little of each chocolate on top of the mousses and chill. Top with chocolate curls.Back