Black and White Chocolate Mousse

Name: Black and White Chocolate Mousse
Prep time: 180 min
Total time: 180 min
Yield: 10 servings
Cuisine: Française
Ingredients: 180 g (6 oz) dark chocolate (70% cocoa); 1 can sweetened condensed milk (14 oz / 395 g); 1 can heavy whipping cream (7 oz / 200 g); 1 envelope unflavored gelatin powder (0.4 oz / 12 g); 500 ml (2 cups) whole milk; 180 g (6 oz) quality white chocolate; 1 can sweetened condensed milk (14 oz / 395 g); 1 can heavy whipping cream (7 oz / 200 g); 1 envelope unflavored gelatin powder (0.4 oz / 12 g); 500 ml (2 cups) whole milk

By Marie Lefebvre · Updated October 17, 2026

A stunning layered dessert featuring silky dark chocolate mousse beneath a cloud of white chocolate cream. Easy to make ahead and perfect for dinner parties or special occasions. Two contrasting layers create an impressive presentation that tastes as good as it looks.

Prep⏱️ 180 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

180 g (6 oz) dark chocolate (70% cocoa)
1 can sweetened condensed milk (14 oz / 395 g)
1 can heavy whipping cream (7 oz / 200 g)
1 envelope unflavored gelatin powder (0.4 oz / 12 g)
500 ml (2 cups) whole milk
180 g (6 oz) quality white chocolate
1 can sweetened condensed milk (14 oz / 395 g)
1 can heavy whipping cream (7 oz / 200 g)
1 envelope unflavored gelatin powder (0.4 oz / 12 g)
500 ml (2 cups) whole milk

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Start with the dark chocolate mousse: melt the dark chocolate in a double boiler over low heat, stirring until completely smooth and glossy.
2
Bloom the gelatin in a small amount of cold water according to package instructions, then stir it into the warm melted chocolate until fully dissolved.
3
Combine the melted chocolate, condensed milk, cream, and whole milk in a blender. Process on high speed for about 2 minutes until the mixture is smooth and slightly aerated.
4
Pour the dark chocolate mousse into a large dish or individual glasses. Refrigerate for at least 2 hours until completely set and firm.
5
Once the first layer is firm, prepare the white chocolate mousse following the exact same steps using white chocolate.
6
Carefully pour the white chocolate mousse over the set dark chocolate layer, using a spoon to guide the flow gently without disturbing the surface.
7
Return to the refrigerator for another 2 hours until the top layer is completely firm.
8
Serve chilled, decorated with dark and white chocolate curls or chocolate sprinkles for an elegant finishing touch.

💡 Chef's Tip

Use clear glasses or a transparent dish to showcase the beautiful two-tone layers. This dessert can be made 24 hours ahead and keeps well in the refrigerator for up to 3 days.