Chocolate mousse appears to be the one dessert that most people cannot say no to. It’s accessible, easy on the palate and just delicious.“All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz Click To Tweet
This recipe is part of the basic recipe collection. By following the instructions closely there is not much that can go wrong with it. It’s easy to change up a little as well. If you prefer dark chocolate, simply substitute that for milk. This recipe also works well for entremets. But more on those later.
Milk chocolate mousse
- 300 gram Milk Chocolate
- 160 gram Cream
- 250 gram Cream
- 2 sheets Gelatine
If you are using whole blocks of milk chocolate, chop up in even small pieces. I prefer to use callets as they are easiest to use and measure.
Melt with the 160 grams of cream. Doing this in the microwave is easy – simple heat for 30 seconds at a time, stirring regularly.
Bloom the gelatine in ice water. Squeeze out the water and mix into the melted chocolate mixture. Allow to cool completely. Don't be tempted to rush this step. If the chocolate is even a little warm you will not get the texture you want.
Using an electric mixer, whip the 250 grams of cream to soft peak and pour in the cooled chocolate mixture.
Pour into molds or wait for the mixture to start firming up and pipe.
Find more chocolate recipes in the Chocolate Round-up