Chocolate mousse
Dark chocolate mousse stabilized to freeze solid, the base that goes under a mirror glaze. Also excellent eaten as is.
Formula
- 200 g dark chocolate, 60 to 70%, chopped (about 1 1/3 cups)
- 300 g heavy cream, divided (100 g + 200 g)
- 6 g powdered gelatin (about 2 tsp)
- 30 g cold water (2 tbsp)
- 25 g granulated sugar (2 tbsp), optional for very dark chocolate
You'll need: a heatproof bowl and a 6-inch ring mold or cake pan lined with plastic wrap.
Method
- Sprinkle the gelatin over the cold water and let stand 5 minutes to bloom.
- Heat 100 g of the cream with the sugar (if using) to steaming. Pour over the chocolate, rest 1 minute, then stir smooth. Stir in the bloomed gelatin until dissolved. Cool until lukewarm, about 95°F.Watch for: If the chocolate is hotter than lukewarm when you fold, it will deflate the cream.
- Whip the remaining 200 g cream to soft peaks.
- Fold a third of the whipped cream into the chocolate to loosen it, then fold in the rest until no streaks remain.
- Pour into the mold and freeze at least 4 hours until solid. Unmold frozen; glaze while frozen.