Chocolate mousse

servings4
60 minutes

Ingredients

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

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