Perfect Chocolate Mousse
Directions
- 1Semi-whip the fresh cream and chill it until required.
- 2Semi-whip the fresh cream and chill it until required.
- 3Semi-whip the fresh cream and chill it until required.
- 4Boil the water, caster sugar, and liquid glucose in a saucepan.
- 5Boil the water, caster sugar, and liquid glucose in a saucepan.
- 6Boil the water, caster sugar, and liquid glucose in a saucepan.
- 7Pour the boiled liquid over the chocolate.
- 8Pour the boiled liquid over the chocolate.
- 9Pour the boiled liquid over the chocolate.
- 10Give it a whisk until the chocolate is melted.
- 11Give it a whisk until the chocolate is melted.
- 12Give it a whisk until the chocolate is melted.
- 13Fold in the semi-whipped cream until it's all combined.
- 14Fold in the semi-whipped cream until it's all combined.
- 15Fold in the semi-whipped cream until it's all combined.
- 16Fill your glass with the chocolate mousse.
- 17Fill your glass with the chocolate mousse.
- 18Fill your glass with the chocolate mousse.
- 19Tuck them away in the fridge for a few hours.
- 20Tuck them away in the fridge for a few hours.
- 21Tuck them away in the fridge for a few hours.
- 22Finish with softly whipped cream and a dusting of cocoa powder.
- 23Finish with softly whipped cream and a dusting of cocoa powder.
- 24Finish with softly whipped cream and a dusting of cocoa powder.
Ingredients
- 310 g Fresh cream
- 310 g Fresh cream
- 310 g Fresh cream
- 60 g Water
- 60 g Water
- 60 g Water
- 60 g Caster sugar
- 60 g Caster sugar
- 60 g Caster sugar
- 60 g Liquid glucose/corn syrup
- 60 g Liquid glucose/corn syrup
- 60 g Liquid glucose/corn syrup
- 150 g Callebaut Dark couverture 54% 811
- 150 g Callebaut Dark couverture 54% 811
- 150 g Callebaut Dark couverture 54% 811
- 150 g Callebaut Milk 823
- 150 g Callebaut Milk 823
- 150 g Callebaut Milk 823
- Cocoa powder
- Cocoa powder
- Cocoa powder
Equipment
SaucepanWhiskSpatulaPiping bagGlass jars
Tips
- Chocolate mousse is best finished with a dollop of cream and a dusting of cocoa powder.