Light Chocolate Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About


  • 400 ml whipping cream
  • 250 g real dark chocolate, finely chopped


Prepare a ganache with the 250 ml of the whipping cream and the chocolate as described. Allow the mixture to cool to about 35°C (approximately blood temperature, if you don’t have a thermometer).

Whip the remaining cream until standing in soft peaks a