One of the most common questions I am asked is how to make the best chocolate mousse recipe. Ultimately, chocolate mousse is generally based on the quality of ingredients used. I actually have three favourite chocolate mousse recipes with different textures and mouth feels.
Semi whip the Bulla thickened cream and set aside in the fridge until required. Boil the sugar, water and glucose in a saucepan, pour over the chopped couverture, whisk by hand until all the chocolate has melted and then fold through semi whipped cream.
Leave in fridge for 3-4 hours to set. For a chocolate mousse cake you may either have to increase the couverture quantity slightly or add a small amount of gelatine. This is a great egg free chocolate mousse.
Note: This chocolate mousse recipe will create rich and quite heavy chocolate mousse.