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This recipe yields about 2.8 liters of mousse. If you serve the mousse on its own, it’s enough for 10-12 people.
Prep: 20min
Total: 20min
Yield: 10-12
Servings:
Nutrition Facts :
Ingredients:
- 10g (or 2½ teaspoons) powdered gelatin*
- 50ml (or 3 tablespoons + 1 teaspoon) lukewarm water
- 210ml (or ¾ cup + 2 tablespoons) whole milk
- 105g (or 3½ ounces) bittersweet, dark chocolate
- 105g (or 3½ ounces) milk chocolate
- 20g (or 2 tablespoons + 2 teaspoons) Dutch-processed cocoa powder
- 210g (or ¾ cup + 1 tablespoon) homemade pastry cream
- 500ml (or 2 cups + 4 teaspoons) heavy whipping cream
- 100g (or ½ cup) granulated sugar
Instruction:
- Sprinkle the powdered gelatin in a shallow dish and pour the water on top of it. Stir with a teaspoon to break up any gelatin lumps and leave to let the gelatin bloom for about ten minutes.
- NOTE: if you’re using sheet gelatin, place in cold water and leave to soften for ten minutes.
- In the meantime, gently heat the milk in a small saucepan to around 60°C (140°F). Once the gelatin has bloomed, add the gelatin and the water to the milk and stir to completely dissolve. Let the milk cool to room temperature.
- NOTE: if you’re using sheet gelatin, squeeze out the excess water once the gelatin has softened and add it to the milk. Stir to dissolve and proceed with the rest of the recipe.
- Gently let the two types of chocolate melt together in the bowl of a double boiler. Check out my tips on faking a double boiler under ‘Basics and Tips’.
- In a large bowl, mix together the milk, pastry cream and cocoa. Add the chocolate mixture to the bowl and mix until the mixture has cooled down to body temperature. In another bowl, whip up the cream with the sugar until it holds soft peaks. Fold the whipped cream into the chocolate mixture until there are no more streaks.
- Optional: mix the mousse until the mixture is cool and has become light and fluffy.
- Use immediately and leave to set in the fridge for at least three hours.
Is there any better dessert than chocolate mousse? It’s light and airy, with just a touch of sweetness. So how do you make it? The French use egg whites and yolks, separated and whipped. While it tastes awesome, it’s more work, and we figured some cooks may not be so keen on using uncooked eggs, so this version is made with gelatin instead. This is a basic creamy chocolate mousse you can infuse with liquors, coffee or even add a pinch of cinnamon if you like. We’re using vanilla but you can add rum in place if you like to spike your sweets.
Prep:
Total:
Yield: 6 to 8 servings
Servings:
Nutrition Facts :
Ingredients:
- 10 ounces semi- sweet chocolate, you can substitute bitter- sweet if you prefer
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 1/4 cups heavy cream, 1 cup chilled and whipped to form stiff peaks, 1/4 reserved
- 1 teaspoon unflavored gelatin
In a metal bowl over a pot of simmering water (a double boiler) melt the chocolate, butter and vanilla. Be sure not to burn so pull it off the heat when there are few small pieces still visible. Continue to stir off the heat until smooth and let cool to room temperature.
Slightly warm the 1/4 cup of cream and add the gelatin. This should not be hot just very slightly warm. Let bloom (melt) for about 10 minutes. Fold into the chocolate mixture.
Then fold the whipped cream into the chocolate mixture until just incorporated. Chill until ready to serve. If you want to serve this in individual glasses, place the mousse into the glasses before chilling.
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