How to make Chocolate Mousse

Chocolate mousse is an absolute classic dessert, a requirement in any top pastry chefs repertoire. One of the beauties of a chocolate mousse is the elegance and sheer simplicity of it done well, and the variations that can be applied to it, as chocolate has so many amazing flavour matches. What we have for you here is an easy chocolate mousse recipe that you can use as a blank slate for creative adjustments, like adding fresh fruits, flavoured purees or something lovely and crunchy to really elevate the texture.
Texture is vital when making a good chocolate mousse, it should be light and airy, with a smooth and rich chocolate flavour. In order to get the desired texture it is important to follow this easy chocolate mousse recipe very carefully.

Chocolate Mousse Ingredients

• 96g Double Cream
  72g Milk
  36g Caster Sugar or Trimoline
  72g Egg yolks
  150g Dark Chocolate
  4g Gold Gelatine (2 sheets)
  300g Double Cream

Chocolate Mousse Recipe

• Put the milk, cream and sugar into a saucepan and heat on a high heat until it starts to boil.
• Once the mixture is boiling, pour it onto the egg yolks and mix well. Transfer the mixture back into the saucepan and heat again until it reaches 82 degrees celsius.
• Once the mixture has reached 82 degrees, add the pre-soaked gelatine into the pan and mix well until it has all dissolved into the mixture.
• Pour the mixture onto the chocolate, and use the heat of the mixture to melt the chocolate and mix until smooth. Once the whole mixture has emulsified, cover with contact cling film and leave to cool to 31 degrees celsius.
• Next, we need to whip the remaining cream, being careful not to over whip the cream as it will split the mousse.
• Add a small amount of the whipped cream to the chocolate mix, and beat with a whisk to loosen up the mixture.
• Then, add the chocolate mixture into the remaining cream and fold in gently with a spatula, making sure to be delicate to prevent knocking the air out of the mousse.
• Once it has been fully combined, transfer into a piping bag or directly into a mould or dish and allow to set in the fridge before serving. At his point you could choose to add your fresh fruits like raspberry or cherries, giving an extra little burst of flavour within your classic chocolate mousse.