How to make Chocolate Mousse.
This recipe can be used to make a very simple Chocolate Mousse, served on its own. It can be poured into individual glasses and served as a dessert, or used as part of a cake. This recipe uses an Anglaise base, which gives it a lovely creamy texture.
First, melt 400g dark chocolate. (Milk chocolate can be substituted, but if you’d like to use white chocolate weigh 450g.) Set aside. Place 8g gelatine in cold water and set aside.
Place 500ml whipping cream into a bowl and whisk until soft peaks. Keep in the fridge until needed.
To make the Anglaise, pour 325ml whole milk in a pan. Since this mousse is orange infused, zest 3 large oranges into the milk and bring to a gentle simmer. In a small bowl, weigh 20g yolks (approximately 1 egg yolk) and add 50g sugar. Mix by hand and pour the hot milk onto the yolks. Pour back into the pan and while on a low heat, whisk constantly while it heats. To make the perfect anglaise, the liquid must reach 83 degrees. This can be done by eye by using the ‘wooden spoon trick’. Dip the back of a wooden spoon with the anglaise and run your finger across it. If the line is still visible without the liquid dripping down, it is ready. Make sure not to overcook the anglaise- it will look like scrambled eggs! Once the anglaise is ready, take it off the heat and add the soaked gelatine.
Now to make a ganache with the chocolate and anglaise. Pour one third of the anglaise into the chocolate and mix thoroughly using a rubber spatula. At this stage it is normal for it to look like the mix has split, there is not enough fat for the chocolate to be smooth. Continue by adding another third and mix until fully incorporated. After adding the remaining anglaise, the ganache will look silky smooth. At this stage, add 50ml Disaronno Liqueur and mix. Set aside for approximately 15 minutes to cool slightly.
The final stage to this mousse is to mix the semi-whipped cream and ganache. Pour one third of the ganache into the semi-whipped cream and fold without knocking any air. Continue to add another third until all the ganache is mixed with the cream.
The mousse is now ready, so simply pour into a bowl, cup, mug, martini glass or cake mould. Place in the fridge for one hour and it is ready to serve. For this particular recipe, make sure to line the sides of cake tin with acetate, with the Dacquoise on the base, before pouring in the mousse. Set in the freezer overnight. (Freezing the mousse at this stage makes it easier to maintain a beautiful shape.)