Chocolate Mousse

Ingredients (Serves 6)

• 320 g dark chocolate (60–70% cocoa), chopped
• 500 ml heavy cream (33–35% fat), cold
• 240 ml whole milk
• 12 g powdered gelatin
• 80 ml cold water (for blooming gelatin)

For Garnish (Optional):

• Fresh strawberries
• Cherries
• Blueberries
• Fresh mint leaves
• Chocolate shavings or cocoa powder

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Instructions

1. Sprinkle the gelatin over the cold water and let it bloom for 5–10 minutes.
2. Melt the dark chocolate using a double boiler or microwave. Let it cool slightly until warm (about 35–40°C / 95–104°F).
3. Warm the milk until hot but not boiling.
4. Melt the bloomed gelatin into the warm milk, stirring until fully dissolved.
5. Gradually pour the warm milk mixture into the melted chocolate and whisk until smooth and glossy.
6. In a separate bowl, whip the cold heavy cream to soft peaks.
7. Gently fold the whipped cream into the chocolate mixture in 2–3 additions until fully combined.
8. Divide the mousse among serving glasses.
9. Refrigerate for 3–4 hours or until set.
10. Decorate with fresh berries, mint, and grated chocolate before serving.

Tips

• Don’t add hot chocolate directly to the whipped cream.
• Keep the cream cold before whipping.
• Fold gently to maintain a light, airy texture.