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Chocolate mousse is so easy to make and it’s such a lovely treat and you want to indulge just a little. I recommend using decent quality dark chocolate to make this as that will make a big difference in taste! Once you have the basic method down pat, experiment with some alcohol or coffee for a bit of a kick.

Chocolate Mousse (Taste.com.au)
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Passive Time: 1 hr 15 minutes

Ingredients
300g good-quality dark chocolate, roughly chopped
3 eggs
45g caster sugar
1 tbsp good-quality cocoa powder, sifted
300ml thickened cream
Strawberries

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Method
1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

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2. Place eggs and sugar in a large bowl and beat with a mixer for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

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3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

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4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with strawberries.

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Chocolate Mousse
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Rich chocolatey creamy goodness. Add in some fresh strawberries for a lighter combination.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Chocolate Mousse
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Rich chocolatey creamy goodness. Add in some fresh strawberries for a lighter combination.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 75minutes
Ingredients
  • 300g Dark ChocolateChopped
  • 3 Eggs
  • 45g Caster Sugar
  • 1tbsp Cocoa PowderSifted
  • 300ml Thickened Cream
  • StrawberriesTo Serve
Servings: servings
Units:
Instructions
  1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
  2. Place eggs and sugar in a large bowl and beat with a mixer for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
  3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
  4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with strawberries.
Recipe Notes

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  • Add in 1 tbsp of Cognac (or another quality brandy) or Grand Marnier to the melting chocolate for a kick.
  • For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
  • If you want a bit of coffee flavour, add two tablespoons of prepared strong black coffee to the chocolate when melting.
  • Top with extra whipped cream and chocolate shavings
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I’ve already reviewed Gânache Chocolate Macarons, now it’s time to try their cakes. Well… cake (no s) for the time being. One step at a time!

I bought the above pictured cake at their Collins Street, Melbourne CBD store. I heard from a few friends that their Passionfruit cake is pretty darn good but I was instantly drawn to their Hazelnut Fan Slice aka Hazelnut Mousse Cake. Being a fan of both Hazelnut for its tasty nutty flavour, and mousse as it’s so soft, light and delicate it seemed like a fantastic combination with chocolate.

Their mousse cake has a couple of layers as your can see. The bottom layer is this biscuit base that has elements of nuts mixed through it, I found it to be absolutely delicious. They call it a sponge but I usually identify sponge as light and fluffy, but this seemed more like biscuit to me.

The next layer is a hazelnut praline, which is basically soft hazelnut chocolate that’s similar in texture to Nutella. Hazelnut overload yet? I think not!

Apparently there is a layer of Paillete feuilletine, which I have had no experience in tasting nor could I recall eating it but it was there…I think.

The next layer, more like huge chunk, is the chocolate mousse which was beautifully light and melts in your mouth instantly. It’s what I’d call a perfect mousse.

The top layer is a chocolate glaze that is so soft and tasty, it really just blends well altogether. As edible decoration on top, we have a tempered chocolate curl that has that fantastic snap required. To finish the whole dessert off, there is hazelnut pieces to complete the Hazelnut cake.

Impressions

I’ve got to hand it to them, they really know how to create a cake for Hazelnut and Chocolate lovers. It’s almost as if this dessert was made just for me!

The mousse along with that strong hazelnut flavour really creates this pleasant not too overly sweet treat. Of course it’s sweet, but it’s not sickly sweet. Now I’m really tempted to try their Mango/Passionfruit cake for a less rich option.

Ganache Chocolate on Urbanspoon

Gânache Chocolate

245 Collins St
Melbourne VIC 3000

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