Chocolate mousse

This set chocolate mousse is a darker and richer version than my white chocolate mousse recipe that is also on the recipe blog. The white chocolate mousse is made using the Anglaise method and this. Dark chocolate mousse is rich, intense, and slightly bitter, making it a classic choice for those who love a deep chocolate flavour. The boldness of the dark chocolate pairs beautifully with cream, resulting in a mousse that is luxurious but not overly sweet. Because dark chocolate already has a strong structure, the mousse sets beautifully and holds its shape well, whether served in glasses, moulds, or as a layered dessert. The biscuit layer is made out of a gluten-free biscuit whereby Matcha was added to it. Feel free to replace that part of the recipe with cocoa powder.

Dark Chocolate Mousse

Preparation time: 20 minutes
Setting time: 5 hours in the fridge

Ingredients

• 550 ml cream

• 150 ml milk

• 3 egg yolks

• 30 g caster sugar

• 320 g dark chocolate, chopped

Method

1. In a double boiler, heat 150 ml of cream together with the milk until it just comes to a boil.

2. Meanwhile, whisk the egg yolks and sugar in a large mixing bowl until light and fluffy, about 2–3 minutes.

3. Slowly pour half of the hot milk mixture into the egg yolks and sugar, whisking constantly to temper the eggs.

4. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.

5. Remove from the heat and strain the mixture through a fine sieve over the chopped dark chocolate. Allow it to sit for a minute to melt the chocolate, then stir until smooth.

6. In a separate bowl, whip the remaining cream until stiff peaks form.

7. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Be careful not to deflate the mousse.

8. Spoon or pipe the mousse into serving moulds or dishes. Refrigerate for at least 5 hours before serving.

Matcha Gluten-free Sponge Biscuit 

Preparation time: 15 minutes

Baking time: 10 minutes

Ingredients

90g Almond Flour

10g Matcha powder

90 Icing Sugar 

3 Egg yolks

20g Gluten-free flour (Oat flour, Pea flour, Cassava or Buckwheat flour)

3 Egg whites

15g Castor Sugar

21g Melted butter

Method:

1. Preheat the oven to 180℃.

2. Combine almond flour, matcha powder, icing sugar and egg yolks in a bowl of a stand mixer with a whisk attachment.

3. Add the flour and beat until well combined. 

4. In a separate bowl, whisk the egg whites till soft peaks. 

5. Increase the speed and slowly add the sugar until glossy, soft meringue mixture. 

6. Fold the meringue mixture into the flour mixture followed by the melted butter. 

7. Spread the mixture thinly onto a prepared pan and bake for 7-10 minutes at 180℃.