Chocolate Mousse Recipe
This Chocolate Mousse is light and fluffy in texture yet rich and decadent in flavour. The mousse keeps its shape beautifully in serving dishes or smeared onto a plate. This chocolate mousse recipe is not the easiest chocolate mousse you could make, as it involves making a chocolate custard, then combining it with gelatine and whipped cream, however it is simple and doesn’t contain any uncooked eggs. I have served it with whipped cream, fresh raspberries and some caramel sauce but you can serve it with all different types of toppings e.g nuts, fresh fruit, crushed biscuits or chocolate bars etc.
So how do I make this Chocolate Mousse from scratch?
As mentioned previously, to make this chocolate mousse we start with a chocolate custard, combined with gelatine and whipped cream before chilling until set.
To begin, add cold water and submerge the gelatin leaves in a small bowl. Leave to one side to soften. In the saucepan, add the first amount of cream and sugar. Place onto a medium heat source until hot but not boiling. Place the egg yolks into a bowl. Pour a small amount of hot cream onto the egg yolks and whisk briskly immediately. Pour the hot egg mix back into the saucepan. Continue cooking on medium heat for another minute or two, whisking constantly until the mix warms up again and starts to thicken slightly. Place the dark chocolate into a medium sized bowl. Remove the gelatine from the water and squeeze out the water from the leaves. Add the soft gelatine to the dark chocolate and pour over the hot cream mix. Leave to one side for 5 minutes to let the hot cream melt the chocolate.
After about 5 minutes. whisk together the melted chocolate with the cream mixture. Leave to one side to cool slightly for 15-20 minutes. In a separate, large mixing bowl whisk the cream until it reaches soft peaks and starts to hold it’s shape. Pour the chocolate mix carefully on top of the whipped cream. Gently fold everything together with a rubber spatula or wooden spoon by gently mixing around the sides of the bowl and dragging through the middle. Repeat this until everything has incorporated.
Spoon into serving containers or into a piping bag. Place the mousse into the fridge to set for at least 2 hours. Serve from the fridge immediately or serve with whipped cream and fresh raspberries. If using the piping bag, pipe a small mound of chocolate mousse onto the plate. Using a dessert spoon, drag the spoon through the mousse in a semi circular direction. Serve with whipped cream, fresh raspberries and a few dots of caramel sauce. Leftovers can be wrapped tightly in cling film and stored in the fridge for up to 5 days.
Frequently Asked Questions
You could, however the chocolate taste would be very mild and perhaps overly sweet with this recipe if you replaced all the dark chocolate with milk. I would recommend just substituting half of the dark chocolate with milk if you really want to.
The gelatine helps the mousse set quicker which keeps the mousse light and fluffy. You can skip it if you prefer but the mousse may not be as thick yet airy.
Chocolate Mousse
Equipment
- 1 Small Bowl
- 1 Small saucepan
- 2 medium sized mixing bowls or soup bowls
- 1 Large mixing bowl
- 1 Whisk
- 6 ramekins, small serving bowls or glasses or a piping bag
Ingredients
- 1 1/2 gelatine leaves
- 250 grams cream
- 50 grams sugar
- 40 grams egg yolk (about 2 large eggs)
- 125 grams dark chocolate, chips or chopped bar
- 250 grams cream
- 120 grams whipped cream optional, to serve
- 1 handful fresh raspberries optional, to serve
- 60 grams caramel sauce optional, to serve
Instructions
- In the small bowl, add cold water and submerge the gelatin leaves. Leave to one side to soften.
- In the saucepan, add the first amount of cream and sugar. Place onto a medium heat source until hot but not boiling. Place the egg yolks into a bowl.
- Pour a small amount of hot cream onto the egg yolks and whisk briskly immediately. Pour the hot egg mix back into the saucepan.
- Continue cooking on medium heat for another minute or two, whisking constantly until the mix warms up again and starts to thicken slightly.
- Place the dark chocolate into a medium sized bowl. Remove the gelatine from the water and squeeze out the water from the leaves. Add the soft gelatine to the dark chocolate and pour over the hot cream mix. Leave to one side for 5 minutes to let the hot cream melt the chocolate.
- After about 5 minutes. whisk together the melted chocolate with the cream mixture. Leave to one side to cool slightly for 15-20 minutes.
- In a separate, large mixing bowl whisk the cream until it reaches soft peaks and starts to hold it's shape.
- Pour the chocolate mix carefully on top of the whipped cream.
- Gently fold everything together with a rubber spatula or wooden spoon by gently mixing around the sides of the bowl and dragging through the middle. Repeat this until everything has incorporated.
- Spoon into serving containers or into a piping bag. Place the mousse into the fridge to set for at least 2 hours.
- Serve from the fridge immediately or serve with whipped cream and fresh raspberries.
- If using the piping bag, pipe a small mound of chocolate mousse onto the plate. Using a dessert spoon, drag the spoon through the mousse in a semi circular direction. Serve with whipped cream, fresh raspberries and a few dots of caramel sauce.
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