Chocolate Mousse
The classic recipe for the perfect chocolate mousse. Just the thing for dessert or afternoon tea!
Whisk <quantity>70<unit>g</unit></quantity> of white sugar with <quantity>5</quantity> egg yolks until fluffy and pale yellow
Mix <quantity>300<unit>g</unit></quantity> of milk and <quantity>300<unit>g</unit></quantity> of heavy cream in a saucepan on medium heat. Bring it to just below the boiling point
Temper the beaten egg yolks with ½ of the hot milk and cream mixture. Whisk until combined
Transfer the tempered egg yolks to the pot with the remaining milk and cream mixture. Whisk constantly and cook over low heat until the custard is thickened. Remove from heat
Let the custard cool down to just above room temperature. Add <quantity>4<unit>leaves</unit></quantity> of gelatin. Whisk to dissolve
Add <quantity>250<unit>g</unit></quantity> of 50% cocoa chocolate chunks. Whisk until the chocolate is completely melted
Transfer to a clean bowl and cover it with cling film, pressing lightly against the surface
Place in the refrigerator for 2h until completely chilled
Remove from the refrigerator and beat until the mixture is smooth
Whip <quantity>300<unit>g</unit></quantity> of heavy cream until it becomes firm
Gently fold the whipped cream into the chocolate mixture, little by little, so it stays aerated
Cover the bowl with cling film and refrigerate for 8h until it sets
Add a spoonful to a plate. The chocolate mousse is ready
Enjoy this decadent chocolate dessert!
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