Belgian Chocolate Mousse Recipe

Melt the Chocolate

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

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Separate Eggs

Separate the egg whites from the yolks. In another bowl, whisk the egg yolks with granulated sugar and vanilla extract until pale and creamy.

Combine Mixtures

Fold the melted chocolate into the egg yolk mixture. Then gently fold in the whipped cream until no streaks remain.

Whip Egg Whites

In a clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture.

Chill Mousse

Divide the mousse into serving dishes and refrigerate for at least 2 hours to set.

Cook Sugar Mixture

In a saucepan, combine granulated sugar and light corn syrup. Cook over medium heat until the mixture reaches a light amber color.

Add Baking Soda

Remove from heat and quickly stir in the baking soda. The mixture will bubble up.

Cool and Break

Pour the mixture onto a baking sheet lined with parchment paper and let it cool completely. Once set, break into pieces.

Serve the Mousse

Top the chilled chocolate mousse with pieces of sponge toffee and garnish with fresh mint leaves before serving.