Black and White Chocolate Mousse

I have just made the most amazing dessert ever.  Well, maybe not ever, but it is divine.  Give it a shot.

I call it Black and White Mousse.  It's such a clever name because I use both semi-sweet chocolate chips and white chocolate chips.  Get it?  I know I astound you with my cleverness.

So, anyways, ready for the best part?  It's made in the crock-pot.  YES!

Here's the recipe.

Adapted from A Year of Slow Cooking

2 cups of heavy whipping cream
4 large egg yolks
3 Tbls sugar
1/3 cup strong coffee, cooled
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Directions:
Pour ingredients into your crock pot, stir so you mix up the yolks.  Then stir in the chocolate chips.  Cook on low for two hours, or high for one hour.  You are looking for bubbles and the chocolate to start melting.

Very carefully, pour your contents into your blender and blend for a few minutes until it looks fluffier and it "grows".

Then pour into a container and chill until firm.  This usually takes at least two to three hours.

I would serve it with berries (especially raspberries) and pirouette cookies.

Oh thank you, Katie Roose for eating this with me so that I don't have any right now!!!!