Chocolate mousse (mousse al cioccolato)
Prep time
Cook time
Total time
Categories: Gluten free, Kids, Vegetarian, Quick and Easy
Chocolate mousse is always a crowd pleaser and is an easy dessert for a dinner party because it can be prepared in advance. It can also be used with choux pastry to make cream puffs (profiteroles) or in a short crust tart, even layered with raspberry, strawberry, passionfruit or mango puree. If you increase the gelatine to 6 grams, you can pour it into a pastry ring and make a chocolate mousse cake.
Chocolate mousse is always a crowd pleaser and is an easy dessert for a dinner party because it can be prepared in advance. It can also be used with choux pastry to make cream puffs (profiteroles) or in a short crust tart, even layered with raspberry, strawberry, passionfruit or mango puree. If you increase the gelatine to 6 grams, you can pour it into a pastry ring and make a chocolate mousse cake.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
Cuisine: Inter-regional
Serves: 10
Ingredients
Instructions
- To make the chocolate mousse, soak the gelatin leaf in cold water to soak.
- Whip the cream until still slightly soft or else it won’t fill the mould well. To see step-by-step instructions on how to whip cream, click here.
- Add water to a saucepan and then add the sugar. Heat the mixture to 120°C and remove from the heat. Squeeze out the gelatin and dissolve into the sugar water.
- Place the yolks in the standing mixer with the whisk attachment. Turn the machine on medium and add the sugar water bit by bit. The yolk mixture needs to be heated to 85°C to make the eggs safe to eat.
- In a saucepan heat the chocolate to 80°C.
- Fold in the egg mixture and combine well.
- Remove 20% of the whipping cream and fold the chocolate in until well combined. When well mixed, add half of the cream and fold to combine. Fold in the remaining whipping cream until well combined.
- Refrigerate 2-3 hours until cold.
