Kids Chocolate Mousse Recipe

Name: Rodney’s Oyster Houses Kids Chocolate Mousse Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 200 g Belgian dark chocolate; 3 large Eggs; 50 g Sugar; 250 ml Whipping cream; 10 leaves Mint leaves; 100 g White chocolate; 100 ml Whipping cream; 200 g Sugar; 50 g Honey; 1 tsp Baking soda

Inspired by Rodney’s Oyster House

Time30m

Serves4

Home-Made Belgian Chocolate Mousse, White Chocolate, Mint, Sponge Toffee.

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Ingredients

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Chocolate Mousse

7.05 oz (200 g) Belgian dark chocolate

3 large Eggs

1 3/4 oz (50 g) sugar

1.06 cup (250 ml) Whipping cream

10 leaves Mint leaves

White Chocolate

3 1/2 oz (100 g) White chocolate

0.42 cup (100 ml) Whipping cream

Sponge Toffee

7.05 oz (200 g) sugar

1 3/4 oz (50 g) Honey

1 tsp Baking soda

Method

Chocolate Mousse

Melt the Chocolate

In a heatproof bowl, melt the Belgian dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

Prepare Egg Mixture

In a separate bowl, whisk the eggs and sugar together until pale and fluffy. Slowly add the melted chocolate, stirring continuously until well combined.

Whip the Cream

In another bowl, whip the 250 ml of cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.

Chill

Spoon the mousse into serving cups and refrigerate for at least 2 hours.

White Chocolate

Prepare White Chocolate Cream

Melt the white chocolate in a heatproof bowl over simmering water. In another bowl, whip the 100 ml of cream until soft peaks form, then fold it into the melted white chocolate.

Sponge Toffee

Make Sponge Toffee

In a saucepan, combine 200 g of sugar and 50 g of honey. Cook over medium heat until the mixture turns a golden amber color. Remove from heat and quickly stir in 1 tsp of baking soda until it bubbles. Pour onto a greased parchment paper and let it cool completely before breaking into pieces.