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Chocolate mousse
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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
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Ingredients
Metric
Imperial
Chocolate casing
- 200g of dark chocolate
Chocolate mousse
- 100g of milk chocolate
- 100ml of whipping cream
- 40ml of egg yolk
- 35ml of whole milk
- 10ml of Grand Marnier
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
SAVE RECIPE
Equipment
- Bain-marie
- Acetate roll 0.75mm thick
Method
1
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
- 200g of dark chocolate
2
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
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
- 10ml of Grand Marnier
- 35ml of whole milk
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
- 40ml of egg yolk
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
- 100g of milk chocolate
- 100ml of whipping cream
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)
- 500g of caster sugar
- 50ml of double cream
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
- 1/4 gelatine leaf
- 70ml of double cream, semi whipped
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
- 90g of caster sugar
- 37g of cocoa powder
- 125ml of water
- 80ml of whipping cream
11
Break the dark chocolate into pieces and pour into the hot cocoa mixture. Stir until the chocolate has completely melted
- 75g of dark chocolate
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, ensuring to remove the acetate from each just before serving
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