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Chocolate Mousse Recipe

Kirsten Tibballs

7 years ago

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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.

Chocolate Mousse

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

Method

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.

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