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French Cuisine with Therese – Chocolate mousse

serve for 4

INGREDIENTS: ts = teaspoon tbsp = tablespoon 

500ml whipping cream

250 gr good quality dark chocolate, roughly chopped

1 ts vanilla powder



  • Heat the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Add in the chocolate, and stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Stir in the vanilla

  • Taste the mixture, and if the chocolate is a little too bitter you can add some caster sugar until it is as sweet as you want it

  • Pour into a large heatproof bowl or jug, and leave to cool to room temperature. Refrigerate until very well chilled (at least several hours or overnight). If you’re in a hurry you can chill it quicker in the freezer

  • Whip the chocolate cream with an electric hand mixer until stiff peaks form. It won’t take very long. Pipe or spoon into glasses or small bowls. You can serve it immediately or store in the fridge for several days



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