Keep this unbelievably easy recipe a secret, never revealing that the silky, rich dessert of dark and white chocolate was created in minutes, not hours. Dark chocolate with 70 per cent cocoa solids will give the dessert the best flavour. Delicious!
Instead of double cream, use 150ml extra-thick double cream without whipping, or 150ml longlife double cream, chilled in the freezer for 5 minutes. Or top the desserts with a dollop of mascarpone (with or without the grated white chocolate).
Serve with fresh soft fruits or sliced fresh nectarines, peaches, mango or pineapple on the side. If you want the sauce to be less rich you can omit the cream topping and grate a little white chocolate over the mousse.
We dont put the brandy in, made it for the kids and it is a firm fave! yummy - 08 Jan 2011
Altered ingredient amounts. Made this with milk chocolate instead of dark chocolate and without the brandy, still nice - 08 Jan 2011