Restaurants›Rodney's Oyster House Calgary›Kids Chocolate Mousse Recipe

Kids Chocolate Mousse Recipe

Name: Rodney's Oyster House Calgarys Kids Chocolate Mousse Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 200 g Belgian dark chocolate; 4 large Eggs; 100 g Sugar; 300 ml Heavy cream; 100 g White chocolate; 10 leaves Fresh mint leaves; 200 g Granulated sugar; 60 ml Corn syrup; 1 tsp Baking soda

Inspired by Rodney's Oyster House Calgary

Time45m

Serves4

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

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Ingredients

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Mousse Base

7.05 oz (200 g) Belgian dark chocolate4 large Eggs3 1/2 oz (100 g) sugar1 1/4 cup (300 ml) Heavy cream

White Chocolate Drizzle

3 1/2 oz (100 g) White chocolate

Mint Garnish

10 leaves Fresh mint leaves

Sponge Toffee

7.05 oz (200 g) granulated sugar1/4 cup (60 ml) Corn syrup1 tsp Baking soda

Method

Mousse Preparation

Melt Chocolate

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

Whip Egg Yolks

In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Stir in the melted chocolate until well combined.

Whip Egg Whites

In another clean bowl, beat the egg whites until stiff peaks form. Gently fold this into the chocolate mixture.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Chill Mousse

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

Preparation of Sponge Toffee

Cook Sugar and Corn Syrup

In a saucepan, combine granulated sugar and corn syrup. Cook over medium heat, stirring until sugar dissolves.

Add Baking Soda

Once the mixture reaches a golden amber color, remove it from heat and quickly stir in the baking soda. The mixture will foam up.

Cool and Break

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

White Chocolate Drizzle and Assembly

Melt White Chocolate

Melt the white chocolate in a heatproof bowl over simmering water. Once melted, drizzle over the chilled mousse.

Garnish

Top each mousse with a piece of sponge toffee and a mint leaf for garnish.