Chocolate Mousse

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 250 ml pouring (35%) cream
  • 175 g valrhona araguani 72% dark chocolate, finely chopped
  • 165 <

Method

  1. Warm the cream in a small heavy-based saucepan over low heat.
  2. Place the chocolate in a heatproof bowl over a bain marie until it has half melted, making sure the bowl does not touch the water. Remove the bowl from the heat and stir in the hot cream, stirring until the chocolate has melted and combined with the cream to form a smooth and shiny ganache. Whisk the ga