You can make milk, dark or white chocolate mousse with this recipe, just change the chocolate you use. Another nice twist is to add a tablespoon of Ovaltine Malted Milk powder or coffee granules, dissolved in a tablespoon of boiling water to the milk chocolate to make malted milk chocolate mouse or mocha mousse.
We use this recipe in the restaurant to top some of our layered desserts.
There isn’t any photos for this recipe. The white chocolate mousse that I made last time just looked like a bowl of milk. To see it in a cake, refer to the triple choc layer cake.
NOTE: Sugar syrup is just two parts water, one part sugar, bought to the boil and cooled.
65g egg whites
40g icing sugar
75 ml sugar syrup
2 gelatin leaves, soaked
170g chocolate, melted
400ml pouring cream (not thickened)
100ml double cream
Get all your ingredients measured/weighed out and ready.
Add the pouring cream and double cream together and whisk until mixed together and just starting to thicken. It should still be very loose and not yet be to soft peaks.
In a kitchen aid or electric mixer, whisk the egg whites until just starting to go white and fluffy. Add the icing sugar and beat until it is a glossy meringue.
Warm the sugar syrup and dissolve the soaked gelatin leaves in it.
While beating the egg white meringue, slowly pour in the warm syrup and gelatin until combined.
Remove the bowl from the mixer and fold in the melted chocolate until incorporated.
Fold into the cream mixture until combined. Set in the fridge in a container overnight or use to top a cake or dessert, again, it will need to set overnight.