Chocolate Mousse Recipe
caramel ganache, chocolate mousse, chocolate crunch
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Ingredients
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Chocolate Mousse
Caramel Ganache
Chocolate Crunch
Method
Chocolate Mousse
- 1
Melt Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Prepare Gelatin
In a small bowl, mix gelatin powder with water and let it bloom for about 5 minutes.
- 3
Whip Cream
In a separate bowl, whip 300 ml of heavy cream until soft peaks form. Set aside.
- 4
- 5
Fold in Cream
Gently fold the whipped cream into the chocolate mixture until no white streaks remain. Pour into serving glasses and refrigerate for at least 2 hours to set.
Caramel Ganache
- 6
- 7
Add Cream
Once the sugar is caramelized, carefully add heavy cream and stir until combined.
- 8
Add Butter and Chocolate
Remove from heat and add butter and dark chocolate. Stir until smooth. Let cool slightly before drizzling over the mousse.
Chocolate Crunch
- 9
Melt Chocolate
Melt the dark chocolate in a heatproof bowl over simmering water.
- 10
Mix with Cereal
Once melted, mix in crispy rice cereal until coated.
- 11
Set Crunch
Spread the mixture onto a baking sheet lined with parchment paper and let cool until set. Break into pieces.
