Layered Chocolate And Vanilla Mousse

• 1 None vanilla bean, split lengthwise
• 2/3 cup creme fraiche
• 3 tbsp sugar
• 2 oz semi-sweet chocolate, grated
• 2 oz white chocolate, grated
• 3 tbsp cornstarch
• 3 cups milk
• 2 None egg yolks
• None None Edible flowers, to decorate (optional)

1. Scrape the seeds from the vanilla bean and mix with the creme fraiche and 1 tbsp of the sugar. Refrigerate until ready to serve.
2. Place the chopped white and dark chocolate in 2 separate heatproof bowls. Mix the cornstarch to a paste with some of the milk and set aside.
3. Whisk the egg yolks, the remaining milk and sugar in a medium saucepan. Add the vanilla bean and bring to a boil. Stir in the cornstarch paste and simmer gently, stirring, until the mixture has thickened. Remove and discard the vanilla bean.
4. Divide the hot custard between the 2 bowls of chocolate. Stir until the chocolate has melted in each bowl. Cover the surface of each chocolate custard with plastic wrap and cool slightly.
5. Spoon each chocolate custard into a large piping bag fitted with a plain tip. Pipe alternate layers of the custards into 4 dessert glasses. Refrigerate until chilled. Spoon the vanilla creme fraiche over the top. Decorate with an edible flower, if desired.

vanilla bean, creme fraiche, sugar, semisweet chocolate, white chocolate, cornstarch, milk, egg yolks, flowers

Taken from recipes-plus.com/api/v2.0/recipes/28735 (may not work)