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.
- 775ml Bulla Thickened Cream 35% fat
- 125g Water
- 125g Caster Sugar
- 125g Liquid Glucose
- 750g Callebaut Dark couverture
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.