Chantal Coady

Light Whipped Cream & Chocolate Mousse

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Rococo: Mastering The Art Of Chocolate
Rococo

By Chantal Coady

Published 2012

  • About

This is a quick and easy egg-free chocolate mousse. Make it with milk or dark chocolate, according to taste. It can be made a day in advance and can also be used to fill the Chocolate Roulade.

Ingredients

  • 250 g good quality milk chocolate (min 35% cocoa solids), broken into small pieces
  • 375 ml whipping cream

Method

Melt the chocolate in a bowl over a bain-marie until it reaches 45–50°C. Take care, as milk chocolate has a habit of seizing up when overheated (dark chocolate is more forgiving).

Meanwhile, whip 250 ml of the cream in a large bowl until it forms soft peaks. Place the remaining cream in a s