Ingredients:
For the Chocolate Mousse:
- 50g 55% Dark Chocolate or Semi-sweet Chocolate chips
- 50g Whipping Cream (1)
- 1/2 tsp Corn Syrup/Golden Syrup/Honey
- 200g Whipping Cream (2) (non-dairy cream, e.g., @countrycrock)
For the Chocolate Glaze:
- 50g Milk Chocolate (46% or higher, can be vegan)
- 50ml Whipping Cream (non-dairy cream)
Instructions:
Chocolate Mousse:
- Begin by preparing the base of the mousse, which is a chocolate ganache. In a small pot, heat Whipping Cream (1) and corn syrup until it begins to boil.
- Pour the hot cream mixture over the chocolate chips in a separate bowl. Stir with a spatula until the mixture is smooth and glossy.
- Cover the ganache with cling film, ensuring it touches the surface of the ganache directly. Allow it to cool to room temperature for 20-30 minutes.
- In a separate bowl, whip the Whipping Cream (2) until it reaches medium peaks at medium speed.
- Take 1/4 of the whipped cream and gently fold it into the cooled ganache with a spatula. Next, fold in the remaining whipped cream. Be careful not to overmix to avoid splitting the cream.
- Pour the chocolate mousse over a pre-prepared chocolate cake base, spreading it evenly with a spatula.
- Chill the mousse cake in the refrigerator for at least 24 hours but do not freeze it. After the mousse has set, place it in the freezer for 1 hour to make removing the ring easier.
Chocolate Glaze:
- In a heatproof bowl, combine the milk chocolate and whipping cream.
- Microwave the mixture for 30 seconds. It should melt and combine thoroughly.
- Ensure the glaze cools to room temperature. Pour it over the center of the chilled mousse cake, spreading it out so it creates drips around the edges.
- Let the glaze set for about 30 minutes.
To Serve:
- Use a warm knife to cut portions of the mousse cake.
- Serve chilled and enjoy!
This luxurious dessert combines the rich flavors of chocolate mousse with a silky chocolate glaze, making it perfect for special occasions or when you’re in the mood for an indulgent treat!
