VHP Dark Chocolate Mousse

Recipe

Created by
  • Arno Ralph - Head of Chocolate Academy South Africa

VHP Dark chocolate

ingredients preparation
  • 75g
    water
  • 50g
    sugar
  • 75g
    glucose syrup
  • 350g
    VHP Signature Dark Chocolate
  • 500g
    whipping cream
  • 10g
    gelatine powder
  • 60g
    Water to bloom gelatine

Method

1 Bring to the boil the glucose, water & sugar

2 Add the chocolate to the liquid – mix until a smooth mass is achieved

3 Remove from the sauce pan into a large mixing bowl

4 Then whisk in 1/3 rd of the lightly whipped cream ( just runnier than soft peaks )

5 Fold in the remainder 2/3 rd cream

6 Pour into dish or container & allow to set