Valrhona Dark Chocolate Mousse

An indulgent yet light classic French mousse using Valrhona couverture chocolate, developed by our very own Head of Culinary, Denis Drame MCA. 

Ingredients

Chocolate Mousse:

• 65ml      Milk
• 175g      Dark Chocolate Oriado 60% couverture
• 250ml   Whipping Cream 35%

Decoration:

• 12pc      Fresh raspberries
• 2tbsp     Crushed caramelised hazelnut
• 1tsp       Chocolate vermicelli
•  1tsp       Icing sugar

Method

1. Whip the cream to a soft peak.
2. Melt the 60% chocolate Oriado Valrhona couverture.
3. Bring the milk to the boil and pour onto the chocolate.
4. Mix milk and chocolate using a handheld blender to obtain a smooth texture.
5. Fold chocolate mix in the whipped cream.  
6. Pour into a ramekin and reserve in the fridge for 2 hours.
7. Decorate with Raspberries, chocolate vermicelli, icing sugar and Crushed Caramelised Hazelnut.

 Chef’s Tip: when folding the cream the temperature of the chocolate should be between 55C and 58C.