Dark and White Chocolate Mousse Variation

Preparation

1. For the dark chocolate mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the sugar, cream and Amaretto and continue to whip until the required volume has been achieved. Fold in the melted chocolate.
3. For the white chocolate mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
4. Add the cream, orange juice, orange zest and Amaretto and continue to whip until the required volume has been achieved. Fold in the melted chocolate.
5. Line a terrine mould with cling film. With a rolling pin flatten the sponge base and use it to line the terrine mould.
6. Fill the dark and white chocolate mousse alternately into the mould and cover with the sponge base. Chill well.