Chocolate Mousse

“A childhood favourite, chocolate mousse was always my parents’ way of persuading me to go to weddings when I was little”.


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Serves: 4


  • 20g Sugar
  • 125g Milk
  • 3 Cardamom Pods (optional)
  • 2g powdered gelatin/ 1 sheet gelatin
  • 250g Single Cream, whipped
  • 110 Dark Chocolate (suggest 70%)

1. Bloom the gelatin by placing it in cold water, set aside
2. Whip your cream to soft peaks and store in the fridge until needed
3. Melt your chocolate over a bain-marie or in the microwave in 30 second intervals, set aside
4. Boil milk and sugar together in a saucepan. Add the gelatin and mix until completely dissolved. Add the milk to the melted chocolate and mix until completely combined
5. Gently fold in the whipped cream in 3 batches until there are no white streaks and taking care not to deflate any air bubbles
6. Pour into individual bowls and set in the chiller for at least 1 hour. Serve with whipped cream

Add spices when boiling the milk and sugar and then strain before adding to the melted chocolate:

  • For Coffee Chocolate Mousse, add 1 tsp. Espresso powder
  • For Spiced Chocolate Mousse, add ½ tsp. Cinnamon, 1/8 tsp. Ginger powder and a pinch of chili powder
  • For Orange Chocolate Mousse, add the zest of 1 large orange and garnish with chopped hazelnuts