Double Chocolate Mousse

Separate the egg white and egg yolk.

Place 2 egg whites in one bowl and 2 egg whites into another bowl.

Place the egg yolks and sugar in a large mixing bowl and beat until well combined.

Place milk in a pan and heat gently, keep stirring till it comes to boiling.

Pour the milk into the egg yolk gradually while beating constantly.

Set the bowl over a water bath stirring constantly until the mixture has thickened enough to coat the back of a wooden spoon.

Sprinkle the gelatin over the water in a small heatproof bowl and allow it to become spongy.

Place gelatin pan over a pan of hot water and stir until dissolved.

Mix gelatin into egg and milk mixture until dissolved.

Whip the cream till it becomes thick.

Fold in the egg custard and divide the mixture into 2 bowls.

Melt the semi sweet and white chocolate in 2 separate bowls over a water bath and fold into the custard.

Whisk egg whites and vanilla extracts until it becomes foamy.

Fold into either chocolate mixture.

Pour the dark chocolate mixture into a prepared bowl or wine glasses and keep into the freezer for 10 - 15 minutes till set, then pour over the white chocolate mixture and place back into the fridge.

Serve after at least 2 hours of chilling topped with chocolate curls.