Chocolate Mousse

Here’s a chocolate mousse recipe that’s light and airy but still chocolaty and creamy. And all it takes is a bit of dark chocolate, icing sugar, a dash of coffee and a whole lot of whipping cream.

Since we are using so much whipping cream in this recipe, it’s very important that you use a really good one.

We used Ambassador Gold Whipping & Cooking Cream, which we got from one of our partners S&O (Standard & Origin). It’s actually an unsweetened cream alternative meaning it’s lactose free.

Apart from feeling and tasting really creamy, when whipped the cream provided us with a good amount of volume and held its shape well too.

In addition to this mousse and other desserts, Ambassador Gold Whipping & Cooking Cream can be used for savoury foods such and soups and stews.

Serves: 6

Ingredients:

• 200g unsweetened dark cooking chocolate (for the ganache)
• 125ml (½ cup) Ambassador Gold Whipping & Cooking Cream (for the ganache)
• 250ml (1 cup) Ambassador Gold Whipping & Cooking Cream (for the mousse)
• ¼ cup icing sugar
• ¼ tsp coffee powder (crushed or sifted so that there are no lumps)
• 125ml (½ cup) Ambassador Gold Whipping & Cooking Cream (for optional topping)
• 1 tbsp. unsweetened dark cooking chocolate (grated, for the topping)

Instructions:

1. Put your large mixing bowl in the fridge; it needs to be cold to whip cream well.
2. Cut the dark cooking chocolate into thin small pieces.
3. Add 125ml (1/2 cup) whipping cream to a pot and heat it up; not until a simmer, but until it is well heated. Switch off the stove and add the dark chocolate from step 2. Stir until the chocolate melts into the whipping cream and the mixture is smooth and combined.
4. Let the mixture come down to room temperature. If you want to make the process faster, you can place it in the fridge, or even in the freezer. We popped ours in the freezer for 10 minutes and it was good to go.
5. Add 250ml (1 cup) whipping cream to the large mixing bowl you placed in the fridge in step 1 and using your electric hand-held mixer, beat on medium speed until you get soft peaks. (Soft peaks mean when you take the beater out of the whipping cream, the beater would have peaks that barely hold their shape and flop easily. For us, in all our tries making this recipe, it took 8-9 minutes).
6. Add the icing sugar and coffee powder to the whipping cream. Add the cooled down chocolate and whipping cream mixture from step 4 gradually, bit by bit, and beat the mixture after every addition until just combined. Continue to beat on medium speed until everything is well combined and you get stiff peaks (stiff peaks mean when you lift the beaters from the mixture, the peaks hold their shape and if you hold the bowl upside down over your head, the mixture would not fall on to your head. We were able to achieve stiff peaks in 2-3 minutes). The mousse is now ready.
7. Divide the mousse equally into 6 serving glasses (we piped ours into the glasses using a piping bag and round tip. Our glasses were 3 inches tall, so the portions were on the bigger size).
8. If you are using the optional whipped cream topping, add 125ml (½ cup) whipping cream to a clean mixing bowl (the bowl has to be chilled) and beat until you get firm peaks (8-9 minutes). Divide it into 6 equal portions and place on top of the mousse in the glasses (this too, we piped).
9. Sprinkle the grated dark chocolate on top.
10. Place the glasses in the fridge to chill for around 30 minutes.

Note: If you can’t find Ambassador Gold Whipping & Cooking Cream from a shop near you, contact 301 5533 or 301 5522.