dan's new years chocolate mousse

This is always dessert on New Year's Eve at the Peterson Farm. Note that the chocolates can be made up to 2 days in advance and put together on the day of.

Dark mousee

• 6 oz bittersweet chocolate
• 1/2 c milk
• 1 c heavy cream, whipped to soft peaks

1. In a bowl over barely simmering water, melt the chocolate.
2. Heat the milk in a saucepan until almost simmering and whish it into the melted chocolate.
3. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy.
4. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.

White mousse

• 6 oz white chocolate
• 1/2 cup creme fraiche
• 1 c heavy cream, whipped to soft peaks

1. In a bowl over barely simmering water, melt the white chocolate.
2. Heat the creme fraiche in a saucepan until almost simmering and whish it into the melted chocolate.
3. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy.
4. Let cool slightly and transfer to a pastry bag or lockable plastic bag.
5. Refrigerate at least 1 hour.

Assembly

• 10 four oz ramekins or 2 half-inch metal collars or chocolate cups
• 2 pastry bags filled with large plain tips or 2 thick, lockable plastic bags
• piece of flat, stiff plastic the same diameter as your ramekins or cups

1. Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one.
2. Pipe dark mousse on one side of the plastic and white on the other side. Pull our the plastic and repeat. Refrigerate until ready to serve.
3. Optional: When ready to serve, make chocolate curls by shaving milk choclate into curls with a sturdy vegetable peeler and don't worry if they break up into shards. Sprinkle on top and then serve.