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Dark milk chocolate mousse
Preparation info
- Yield:
12
Faceted square mousses, each measuring 2¼ inches on each side by 1½ inches tall, each serving weighing approximately 2½ ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Gram | Each | Name of ingredient |
Method
- Chop the milk chocolate into small pieces and place into a heat-proof bowl.
- In a small heavy saucepan, bring the cream to the boil.
- Remove from the heat and pour the hot cream over the chocolate, stirring, without aerating, to melt into a smooth ganache.
- Place the gelatin in a bowl large enough to submerge the sheets in cold water.
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