Belgian Chocolate Mousse

Serves: 1
Ingredients
For the white chocolate:
. 60 ml fresh milk
. 125 gm ivory white chocolate
. 2 pc gelatin sheets, soaked
. 250 gm whipped cream
For the dark chocolate:
. 70 gm egg yolks
. 85 gm caster sugar
. 125 gm dark chocolate
. 2 pc gelatin sheets, soaked
. 250 gm whipped cream
Method
For the white chocolate, bring the fresh milk to boil and pour onto the white chocolate.
Add the soaked gelatin sheets.
Cool down to 40ºC and fold in whipped cream.
For the dark chocolate, warm the yolks and caster sugar in a double boiler.
Pour melted chocolate into the egg mixture and add soaked gelatin.
Cool down to 40°C and fold in whipped cream.
To assemble, place a layer of white chocolate mousse in a small glass. Follow with a layer of dark chocolate mousse.
Chill and serve.