Bitter Chocolate Mousse
Author: Relish Publications - Saltwater Fish Company
Ingredients
- 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)
Method
- 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.
- Whisk the cream until thickened and semi-whipped.
- Bring the milk to the boil, then remove from the heat.
- Squeeze any excess moisture from the gelatine, then add it to the milk. Stir to dissolve.
- 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.
- 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.
