Powder Puff Chocolate Mousse

December 23, 2010

Powder Puff Chocolate Mousse

From It’s Easier Than You Think by Jo Seager. RRP $45.00. Available now.

3 teaspoons (10g packet) powdered gelatine

3 tablespoons cold water

200ml cream

250g dark chocolate (more than 40% cocoa solids), chopped

500ml cream, softly whipped

extra whipped cream to decorate (optional)

chopped or shaved chocolate to decorate (optional)

Place the gelatine in a small bowl or cup and stir in the cold water.The gelatine will soak up the water and the granules will soften.

Pour the first measure of cream into a small saucepan and stir over a medium heat, just bringing it to the boil. Remove from the heat as soon as the cream boils and stir in the spongy, soaked gelatine until it has dissolved. Then add the chocolate, stirring until it has all melted.

Cool but don’t refrigerate the mixture or it will set firm. When it is at room temperature, fold the chocolate mixture into the softly whipped cream until smoothly combined.

Pour or, using a piping bag with a star nozzle, pipe into small shot glasses, espresso cups or tiny bowls. Decorate the mousse with extra whipped cream and chopped or shaved chocolate, if using.

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