Delicious Chocolate Mousse
Recipe by Pastry Chef Savvina Kyprianou
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INGREDIENTS
- 150g dark chocolate
- 90g milk
- 40g sugar
- 1 sheet (2g) gelatin
- 20g glucose syrup
- 1 pinch of salt
- 200g heavy cream (35% fat), chilled
METHOD
- Finely chop the chocolate and place it in a glass bowl. First, soak the gelatin in water to soften it. Heat the milk with the glucose syrup and sugar.
- Add the gelatin to dissolve, then pour the mixture over the chopped chocolate to create a ganache-like consistency. Add the salt, the chilled heavy cream, and mix everything together. Cover the bowl with plastic wrap and refrigerate for 12 hours.
- Once it has set well, transfer the mixture to a blender and whip thoroughly until light and fluffy. Put the mousse into a piping bag and serve in small glasses. Sprinkle with grated chocolate, if desired.
