Novio’s Mousse Recipe
Dark chocolate, chocolate shell, Cointreau whipped cream
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Ingredients
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Mousse and Toppings
Method
Preparation Steps
- 1
Prepare the Chocolate Shell
Melt the chocolate for the shell in a heatproof bowl over simmering water (double boiler method) until smooth. Once melted, let it cool slightly before using.
- 2
Form the Shell
Using a pastry brush, coat the inside of small ramekins or dessert cups with the melted chocolate. Allow it to set in the refrigerator until firm (about 15 minutes). Apply a second coat of chocolate and refrigerate again until set.
- 3
Make the Mousse
Chop the dark chocolate and melt it in a heatproof bowl over simmering water. Once melted, remove from heat and let it cool slightly.
- 4
Whip the Cream
In a separate bowl, whip 200 ml of heavy cream until soft peaks form. Set aside.
- 5
Beat the Eggs
In another bowl, whisk the eggs with the granulated sugar until pale and fluffy.
- 6
Combine Ingredients
Gently fold the melted dark chocolate into the egg mixture until fully combined. Then, fold in the whipped cream carefully until no streaks remain.
- 7
Chill the Mousse
Pour the mousse mixture into the prepared chocolate shells and smooth the tops. Refrigerate for at least 2 hours until set.
- 8
Prepare the Cointreau Whipped Cream
Before serving, whip the remaining 100 ml of heavy cream with the Cointreau until soft peaks form.
- 9
Serve
Top each mousse with a dollop of Cointreau whipped cream and enjoy!