Black and White Delight

Prepare the caramel mousse

In a saucepan, melt 2 tablespoons of unsalted butter over medium heat until caramelized

Add 100 ml of heavy cream and whisk constantly until dissolved

Add the dark chocolate, whisking continuously until melted

Add the eggs to the warm cream mixture

In a blender, beat the remaining butter and cream until firm peaks form

Fold in the chocolate mousse delicately

Distribute into cups and refrigerate for 2 hours or until firm

Prepare the white chocolate mousse

Soak the gelatin in cold water

Add hot water to dissolve the gelatin

In a saucepan, heat half of the heavy cream over medium heat until simmering

Add the dissolved gelatin and white chocolate, whisking well

Let cool

Blend the remaining butter and cream until firm peaks form, then fold into the white chocolate mousse delicately

Pour over the caramel mousse and refrigerate for several hours

Decorate with chocolate shavings and serve.