125g (4oz) good quality plain chocolate, finely chopped, plus extra shavings to decorate
125g (4oz) good quality white chocolate, finely chopped
4 large eggs
75g (3oz) caster sugar
400ml (13½fl oz) double cream
Directions
Step 1
Melt 100g (3½oz) of the plain chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Take off the heat and leave to cool for 15min. Meanwhile, using the same method, melt 100g (3½oz) of the white chocolate.
Step 2
Separate the eggs and put the yolks into one large bowl and the whites in another. Using electric beaters, whisk the yolks with the sugar until pale and moussey - about 5min. In another bowl, using the same beaters, whip the cream until just holding its shape. Wash and dry the beaters, then whisk the egg whites until stiff but not dry.
Step 3
Using a large metal spoon, fold the cream into the yolk and sugar mixture, followed by the egg whites. Spoon half the mixture into one of the now-empty bowls. Fold the cooled and melted plain chocolate and remaining chopped white chocolate into one bowl of mixture, then stir the melted and cooled white chocolate and remaining chopped plain chocolate into the other.
Step 4
Spoon one mousse on top of the other and lightly fold the two together to get a marbled effect. Divide the mixture among six glasses. Cover and chill for 4hr or overnight. Top with chocolate shavings before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
