A rich chocolate mousse is complemented by a wonderfully sugary caramel mousse in this gourmet chocolate mousse recipe from Adam Stokes. The nice splash of Grand Marnier makes this mousse dessert gloriously decadent. This is a stunning dessert recipe that would thrill any chocolate lover

Method
1.
Prepare the acetate into six rectangular strips measuring 5cm x 10cm. Melt the dark chocolate in a pan and once melted smooth onto the acetate strips to a depth of roughly 1.5mm
2.
Whilst the chocolate is still wet shape four of the rectangular strips into individual cylinder cases and then curl the remaining two strips into open bottomed cone shapes
3.
Press the wet chocolate together so the shapes hold. Place onto a tray and refrigerate
4.
To make the chocolate mousse, bring the milk to the boil in a pan set to a medium heat. Add the 10ml of Grand Marnier and return to the boil
5.
Meanwhile, whisk the egg yolk in a bowl until pale and fluffy. Remove the milk and Grand Marnier from the heat and carefully pour in the whisked egg yolk, stirring to prevent the egg scrambling
6.
Melt the milk chocolate in a bain marie, then add the milk, Grand Marnier and yolk mixture to the chocolate and stir in. Whip the cream until soft and blend into the mixture also
7.
Pour the mousse into a piping bag. Remove the chocolate cases from the fridge and pipe the mousse into the chocolate cases until 95% full. Let the cases sit for 6 hours in the fridge for the mousse to settle
8.
For the caramel mousse, melt the sugar to 165°C, to create a dry caramel. Remove from the heat and stir in the double cream (not whipped)
9.
Add a quarter of a gelatine leaf and allow to cool to room temperature. Finish by adding the semi-whipped double cream and placing the mixture into a piping bag. Pipe the mixture into the chocolate cones and leave to set
10.
For the chocolate glaze, in a pan, bring the water, sugar, cream and cocoa powder to the boil, turn down and allow to simmer for five minutes
11.
Break the dark chocolate into pieces and pour into the hot cocoa mixture. Stir until the chocolate has completely melted
12.
Once the glaze is completely cooled, pour it onto the top of each mousse casing (not the cones). Smooth the glaze over the top with a palette knife. Serve a chocolate mousse case along with a caramel mousse cone
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chocolate mousse recipe with a sweet white wine

Ingredients

Chocolate casing

Chocolate mousse

Caramel mousse

  • 500g of caster sugar
  • 70ml of double cream, semi whipped
  • 50ml of double cream
  • 1/4 gelatine leaf

Chocolate glaze

  • 125ml of water
  • 90g of caster sugar
  • 80ml of whipping cream
  • 75g of dark chocolate
  • 37g of cocoa powder

Equipment

  1. Acetate roll 0.75mm thick
  2. Bain marie

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This magical chocolate mousse recipe from Adam Stokes is wonderfully decadent. The mousse is made with Grand Marnier, yielding a delicious dessert

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