Chocolate mousse

Not yet rated

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.

First published in 2015




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


  • Bain-marie
  • Acetate roll 0.75mm thick


Prepare the acetate into eight 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
Whilst the chocolate is still wet shape four of the rectangular strips into individual cylinder cases and then curl the remaining four strips into open bottomed cone shapes
Press the wet chocolate together so the shapes hold. Place onto a tray and refrigerate
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
  • 10ml of Grand Marnier
  • 35ml of whole milk
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
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
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
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)
  • 500g of caster sugar
  • 50ml of double cream
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
  • 1/4 gelatine leaf
  • 70ml of double cream, semi whipped
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
  • 90g of caster sugar
  • 37g of cocoa powder
  • 125ml of water
  • 80ml of whipping cream
Break the dark chocolate into pieces and pour into the hot cocoa mixture. Stir until the chocolate has completely melted
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, ensuring to remove the acetate from each just before serving
First published in 2015

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more