Directions
- 1Semi-whip the fresh cream and chill it until required.
- 2Boil the water, caster sugar, and liquid glucose in a saucepan.
- 3Pour the boiled liquid over the chocolate.
- 4Give it a whisk until the chocolate is melted.
- 5Fold in the semi-whipped cream until it's all combined.
- 6Fill your glass with the chocolate mousse.
- 7Tuck them away in the fridge for a few hours.
- 8Finish with softly whipped cream and a dusting of cocoa powder.
Ingredients
- 310 g Fresh cream
- 60 g Water
- 60 g Caster sugar
- 60 g Liquid glucose/corn syrup
- 150 g Callebaut Dark couverture 54% 811
- 150 g Callebaut Milk 823
- Cocoa powder
Equipment
SaucepanWhiskSpatulaPiping bagGlass jars
Tips
- Chocolate mousse is best finished with a dollop of cream and a dusting of cocoa powder.
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