Double Chocolate Mousse with Camembert and Blue Cheese
A source of antioxidants and healthy fats, this dessert combines a rich chocolate flavor with the tanginess of camembert and dorblu cheeses. Perfect for satisfying sweet cravings without excess carbohydrates.
Double chocolate mousse with Camembert and blue cheese is best served in small glasses. One layer is softer and creamier, the other is saltier and more expressive.
For the first layer, soak gelatin (2 g) in water (10 g) for 10 minutes. Heat milk (30 g) to 80-85 °C, dissolve the gelatin and pour over 85% chocolate (40 g). Add Camembert (20 g) and blend.
Whip 35% cream (54 g) to soft peaks and fold it into the chocolate base. Spoon into glasses and chill until lightly set.
For the second layer, soak the remaining gelatin (2 g) in water (10 g) for 10 minutes. Heat milk (30 g), dissolve the gelatin and pour over 85% chocolate (40 g). Add blue cheese (20 g) and blend.
Whip the remaining cream (60 g) to soft peaks, fold into the chocolate base and spoon over the first layer. Chill until stable.
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