Light Chocolate Mousse

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

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  • 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 and about doubled in volume, then mix very quickly into the ganache with a balloon whisk. The result should be a rather liquid ganache; if not, the ganache was too cold (return it briefly to the bain-marie). Pour into 4–6 ramekins and chill for several hours before serving.

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