Bitter Chocolate Mousse

Bitter Choc Mousse

Bitter Chocolate Mousse
  • For the bitter chocolate mousse:
  • 133g chocolate couverture (67% cocoa butter)
  • 2 leaves gelatine (softened)
  • 100ml full-fat milk
  • 200ml whipping cream (chilled)
  • Garnish:
  • white and dark chocolate (shaved)
  1. For the mousse, place the chocolate into a stainless steel bowl. Bring a small pan of water to the boil, remove from the heat and sit the bowl of chocolate on top to melt slowly.
  2. Whisk the cream until thickened and semi-whipped.
  3. Bring the milk to the boil, then remove from the heat.
  4. Squeeze any excess moisture from the gelatine, then add it to the milk. Stir to dissolve.
  5. Pour the milk mixture over the melted chocolate. Stir until smooth and glossy. Remove from the heat and allow to cool to about 35-40ºC, then fold in the semi-whipped cream. Transfer to a Pyrex dish and refrigerate for 4 hours or so.
  6. To serve, dip a large metal spoon in heated water and use to carve a large quenelle from the chocolate mousse. Transfer to a serving plate and garnish with shaved white and dark chocolate and serve as pictured.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.