Chocolate Mousse Cubes

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 190 ml pouring (35%) cream
  • 75 g valrhona araguani 72% dark chocolate, finely chopped
  • 60

Method

  1. Heat the cream in a small heavy-based saucepan gently over low heat until it reaches simmering point. Place the chocolate in a heat-proof bowl, then strain the cream through a fine-mesh sieve over the chocolate. Stir until the chocolate has melted and combined with the cream to form a smooth and shiny ganache. Add the softened gelatine to the ganache and stir until dissolve