Who doesn't love chocolate? These three kinds of chocolate mousse are delicious and melt in your mouth!
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 90 grams of Chocolate (Dark, Milk or White)
- 40 grams of Whipping Cream, for Heating
- Chilled: 100 grams of Whipping Cream, for Whipping
- 4 grams of Gelatine Powder
- 10 grams of Cold Water
What you'll need
- Mould or Glass
- Chilled: Mixing Bowl
- Chilled: Whisk Attachment(s)
- Electric Mixer
- Silicone Spatula
- Heat Proof Bowl
- Optional: Small Boiling Pot*
*Only necessary if you choose to melt the chocolate and whipping cream together au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
- Break your chocolate into small pieces, place it into the heat proof bowl along with the smaller amount of whipping cream, intended to be heated.
- Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let chocolate melt. OR place the heat proof bowl in the microwave for short intervals of time. Stir gently occasionally until chocolate has completely melted and is well incorporated into the whipping cream.
- Let the chocolate and cream mixture cool to room temperature. NOTE: Wait for it to cool to room temperature before you continue.
- Place your gelatine in a small bowl and add the cold water, let the gelatine absorb the water.
- Heat the gelatine briefly in a small saucepan or in the microwave, until it has melted and whisk the chocolate and cream mixture and gelatine together.
- Whip up the large amount of whipping cream, intended for whipping, to firm peaks.
- Fold the whipped cream through the chocolate, cream and gelatine mixture gently, in two additions.
- Place the chocolate mousse in a mould or glass and place it in the refrigerator for at least 4 hours to set. NOTE: I prefer to leave it overnight.
*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.