
Chocolate Mousse
10h 50m
The classic recipe for the perfect chocolate mousse. Just the thing for dessert or afternoon tea!
Whisk 70 g of white sugar with 5 egg yolks until fluffy and pale yellow
Mix 300 g of milk and 300 g 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 4 leaves of gelatin. Whisk to dissolve
Add 250 g 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 300 g 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!
Yield 10 portions
50% Cocoa Chocolate
250 gHeavy Cream
900 gMilk
300 mlGelatin Leaf
4Egg Yolk
5White Sugar
70 g
Equipment
Hand Mixer
Cling Film