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Chocolate Mousse

Chocolate Mousse

250g milk
5g gelatine
330g milk chocolate – Jivara 40%
500g whipping cream

A perfect, fresh, summery dish for when the evenings grow lighter.

  1. Boil the milk and dissolve the gelatine.
  2. Part melt the chocolate and mix with the warm milk.
  3. Smooth using a stick blender.
  4. Leave the mix to cool to 35C before folding in the lightly whipped cream.
  5. Pour into glasses and set in the fridge for 2-3 hours.

Serve with fruit or maybe a drizzle of salt caramel sauce.

by Andrew Gravett
Executive Pastry Chef