Upfront, I have to say, this is not a traditional chocolate mousse. It does not have any eggs to thicken it. It also has no added sugar (other than the chocolate). It’s thickened with gelatine, which means it’s not vegetarian, but also means it doesn’t split and always sets. And it tastes as good as the real thing.
I’ve based this on a recipe by Jo Segar, but I’ve added a bit here and there. I worked out quickly that this recipe provides a fantastic base to add whatever extra flavours you like. In this video, the two I’ve suggested are orange or almond flavours. To both options I’ve added a healthy shot of booze, so perhaps leave that out if you’re looking to serve this to kids. Just saying.
I’ve gone for 50% cocoa solids in this version (kid friendly again), but if you like your chocolate stronger and more bitter, you could step this up.
(Makes 6 generous serves)
10g powdered gelatine
2 tablespoons cold water
200 ml cream
250g dark chocolate (60% means not too bitter)
500 ml cream
- Soak gelatine in cold water until soft
- Bring 200ml cream just to the boil
- Remove from heat and stir in gelatine until dissolved
- Add chocolate, stir continuously over low heat until melted and combined
- Put aside until cool (not in fridge as mousse will set)
- Beat 500ml cream until thick. Fold into chocolate mixture until combined
- Pour into moulds and refrigerate until set
- Add zest and juice of an orange and 2 Tbsp orange liqueur
- Add chopped hazelnuts and 2 Tbsp hazelnut liqueur