Chocolate Mousse
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 7gr powdered gelatine.
  • 340gr cooking chocolate in small pieces.
  • 2½ cups heavy cream (full fat).
Instructions
  1. Pour the gelatine in some water and leave it aside.
  2. In a large bowl place some ice and also leave it aside.
  3. Crush the chocolate in the food processor.
  4. In a small pot pour ¾ of the cream and cook until boiling point. Lower the temperature, add the gelatine and stair until it is fully dissolved.
  5. Add the cream mixture to the food processor white the motor is running until you get an even mixture.
  6. Empty the mixture in a small bowl and place it over the iced large bawl staring so it gets colder. If the mixture gets lumpy just put it back to the food processor to smooth it out.
  7. Beat the rest of the cream until you get whipped cream with a hand mixer and add it to the chocolate mixture gently using a silicon spatula.
  8. Fill in a confectionary bag with the mousse and it's ready to use.
  9. You can keep the mousse refrigerated in an airtight container.
  10. Διατηρείται στο ψυγείο σε αεροστεγές τάπερ
Notes
Initial recipe can be found here
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2016/06/luau-cake.html