Dark Chocolate Mousse

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By Darren Purchese

Start building a repertoire of dessert building blocks. This handy and versatile chocolate mousse recipe is full proof and delicious. You can use it for cakes, desserts, to quenelle… the list goes on and it will only take you a few minutes to make.

Time

30

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

6
servings

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Ingredients

Servings

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330g thickened cream
60g whole milk
30g trimoline
10g vanilla paste
60g egg yolks, (approx. 3 large egg yolks)
150g dark chocolate (min 58% cocoa solids) buttons or coarse chopped
2g gelatine leaf
1

Soak the gelatine… soak the leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

 

2

To start the custard… heat 80 g of the cream along with the milk, trimoline and vanilla paste. Bring to a boil and pour 1/3 onto the yolks. Mix well and then pour the egg mixture back into the pan.

 

3

To cook the custard… place the pan back onto the stove over a low to medium heat and stir the custard with a heat resistant spatula. Cook the custard to between 82C-84C until it thickens to coat the back of a spoon. Use a digital thermometer to accurately check the temperature. Remove from the heat once cooked.

 

4

Add the gelatine… add the soaked gelatine to the custard and stir to melt.

 

5

Make the chocolate emulsion… add the chocolate to a bowl and pour the custard through a sieve onto the chocolate. Stir with a whisk or spatula until the chocolate has melted and you have a smooth and shiny chocolate cream.

 

6

Finish the cream… Whip the remaining 250 g thickened cream to firm peaks.

 

7

Emulsify to finish… Leave the chocolate base to cool down slightly and whisk in a quarter of the whipped cream to reduce the heat further. Then using the reverse emulsion technique pour the chocolate cream onto the remaining whipped cream and carefully fold in using a spatula. Ensure there are no specks of cream left and you have a smooth and even homogenous mass.

 

8

Use the mousse… straight away by pouring into glasses to set, pouring into silicone moulds to set and then freeze or pouring into large dishes for a family style dessert.

 

1
0 hours 0 minutes

Soak the gelatine… soak the leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

2
0 hours 0 minutes

To start the custard… heat 80 g of the cream along with the milk, trimoline and vanilla paste. Bring to a boil and pour 1/3 onto the yolks. Mix well and then pour the egg mixture back into the pan.

3
0 hours 0 minutes

To cook the custard… place the pan back onto the stove over a low to medium heat and stir the custard with a heat resistant spatula. Cook the custard to between 82C-84C until it thickens to coat the back of a spoon. Use a digital thermometer to accurately check the temperature. Remove from the heat once cooked.

4
0 hours 0 minutes

Add the gelatine… add the soaked gelatine to the custard and stir to melt.

5
0 hours 0 minutes

Make the chocolate emulsion… add the chocolate to a bowl and pour the custard through a sieve onto the chocolate. Stir with a whisk or spatula until the chocolate has melted and you have a smooth and shiny chocolate cream.

6
0 hours 0 minutes

Finish the cream… Whip the remaining 250 g thickened cream to firm peaks.

7
0 hours 0 minutes

Emulsify to finish… Leave the chocolate base to cool down slightly and whisk in a quarter of the whipped cream to reduce the heat further. Then using the reverse emulsion technique pour the chocolate cream onto the remaining whipped cream and carefully fold in using a spatula. Ensure there are no specks of cream left and you have a smooth and even homogenous mass.

8
0 hours 0 minutes

Use the mousse… straight away by pouring into glasses to set, pouring into silicone moulds to set and then freeze or pouring into large dishes for a family style dessert.

Recipe Tags basics, chocolate, nostalgia