This simple Chocolate Mousse recipe uses espresso flavouring to enhance and create a deliciously rich chocolate flavour. We’ve topped our mousse with fresh whipped cream and blackberries for a dessert to die for! Try using individual pots with spoons tied on them for a tasty addition to party tables.

sweetmagazine_chocolatemousse002 Chocolate Mousse

250g high quality dark chocolate
60g unsalted butter
1 tsp gelatine
1 2/3 cups cream
2 tsp Queen Choc Espresso Party Flavour
1 cup frozen blackberries
2 tbsp icing sugar

To make your Chocolate Mousse, melt together the chocolate and butter in a heat proof bowl set over a saucepan of just simmering water. Stir regularly to ensure the chocolate doesn’t overheat and burn.

While you’re melting the chocolate, warm 1/3 cup of the cream gently in the microwave in a microwave safe bowl for about 30 seconds. Sprinkle over the gelatine and leave aside to bloom (a process where the gelatine soaks up moisture and expands). Keep the remaining cream refrigerated until you’re ready to whip.

Once your chocolate and butter have melted and are well combined, take off the heat and leave to cool to room temperature. Microwave the gelatine and cream mixture for 15 seconds and stir well, continue in 15 second blasts until the gelatine is completely melted. 15 second blasts will ensure your cream doesn’t boil and ruin the gelatine. Once the gelatine is completely melted and incorporated with the cream. Leave to cool and whip the remaining cream and Choc Espresso Party Flavour to medium peaks.

Add the cooled cream and gelatine mixture to the chocolate and stir well to combine. You’ll end up with a smooth and glossy chocolate ganache. Add one third of the whipped cream to the chocolate mixture. Carefully fold in the cream to lighten the chocolate mix. Continue to fold the remaining cream into the chocolate one third at a time, folding the cream into the mixture can take some time but will ensure your chocolate mousse is light and fluffy!

Portion your chocolate mousse into six glasses and place in the fridge to set.

When you’re ready to serve, add the blackberries and icing sugar to a microwave safe bowl. Microwave for one minute and stir well. If some of your berries are still frozen, microwave for another thirty seconds. Remove your chocolate mousse from the fridge, top with some extra whipped cream and a generous helping of blackberries, and enjoy!

Love chocolate? You’ll love our Ultimate Chocolate Chip Cookies!


Sweet Magazine - Chocolate Mousse


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