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Ingredients
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Mousse Base
Whipped Cream Topping
Method
Mousse Preparation
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler or in the microwave at 30-second intervals until smooth. Once melted, set aside to cool slightly.
- 2
Whip the Cream
In a large mixing bowl, whip 300 ml of heavy cream until soft peaks form. Be careful not to overwhip. Set aside in the refrigerator.
- 3
Prepare the Gelatin
In a small bowl, sprinkle 1 tsp of gelatin over 2 tbs of water. Let it sit for about 5 minutes until it blooms, then gently heat it until dissolved. Set aside to cool slightly.
- 4
Mix Egg Yolks and Sugar
In another bowl, whisk together 4 egg yolks and 50 g of granulated sugar until pale and creamy. Add the melted chocolate and vanilla extract, mixing until well combined.
- 5
Combine Gelatin
Stir the dissolved gelatin into the chocolate mixture until fully incorporated.
- 6
Fold in Whipped Cream
Gently fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate the mixture.
- 7
Chill the Mousse
Divide the mousse into serving cups and refrigerate for at least 2 hours or until set.
Whipped Cream Topping
- 8
Make the Whipped Cream
In a mixing bowl, whip 100 ml of heavy cream with 2 tbs of powdered sugar and 1 tbs of cocoa powder until soft peaks form. Keep chilled until ready to serve.
- 9
Serve
Once the mousse has set, top each serving with a dollop of whipped cream and a sprinkle of cocoa powder for garnish.