Mix the flour with the cocoa and the cold butter cut into cubes. Add the sugar, a pinch of salt and a tablespoon of cold water. Knead until you obtain a crumbly mixture that you must transfer onto a baking tray covered with baking paper. Bake at 180° for about 12 minutes, remove from the oven and let cool.
Chop the dark chocolate. Chop the white chocolate.
Melt them one at a time in a bain-marie without heating them too much.
Whip 450 ml of cream.
In a bowl, add the melted dark chocolate with 150 ml of liquid cream, mix and then add half of the whipped cream.
In another bowl, add the melted white chocolate with 150 ml of liquid cream, mix and then add the other half of the whipped cream.
On the bottom of the cups (or glasses) put a little cocoa crumble, then pour a little white chocolate mousse and on top the dark chocolate mousse. Decorate with a few pieces of crumble and put in the refrigerator for at least 3 hours (you can prepare it the day before).
The recipe is very tasty, I recommend you prepare portions that are not too big though, better to have seconds than to have it left over. It is a recipe by Sale & Pepe.
