Dark & White Chocolate Mousse

1. Bloom the gelatin over the water, then melt to clear over a bain marie

2. Whip the cream to a soft peak, then set aside.

3. Whip the egg whites to a soft peak then add the sugar. (Meringue) Continue whipping until stiff

4. Melt chocolate over a bain marie.

5. Add gelatin to the melted chocolate, and quickly temper half of the meringue into the chocolate to lighten it.

6. Add the remaining cream and meringue.

7. Fill pan with 1/3 dark chocolate then refigerate.

8. Make white chocolate using the same method, and fill the pan until it is 2/3 full. Refrigerate.

Strawberry Mousse

1. Use same method as the chocolate for the strawberry mousse but instead of melting chocolate, blend the strawberries until completely smooth.

2. Strain the pureed strawberry and discard the seeds

3. Fill the rest of the pan with strawberry mousse and refrigerate until it sets

4. Remove the firmed content from the pan and acetate.

Finishing

1. Decorate with whipped cream, strawberry and mirror glaze.