Image is for illustrative purposes only.
This is a firm-set dark chocolate mousse, built on a whipped egg foam, melted dark couverture and softly whipped cream, with a small amount of gelatine to hold it steady. The gelatine is what separates it from a spooning mousse: once chilled it keeps a sharp edge, so it can be moulded in rings, layered between sponge, sliced clean and glazed without slumping.
The flavour is deeply chocolate and not very sweet, because all of the sweetness comes from the couverture itself. The texture is light on the tongue but solid in the mould, which makes it a good filling for entremets, moulded desserts and cut portions that have to stand up on a plate or in a display cabinet.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 885
Number of Units: 2
Unit Size: 20 cm mousse ring, about 5 cm high
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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680 |
23.9 ounces
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Dark Chocolate (Couverture)
Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
bittersweet, about 55–60% cocoa solids
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chopped or callets, melted |
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B
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60 |
1.2 Whole Eggs
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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room temperature |
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C
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40 |
2 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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D
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14 |
0.5 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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bloomed in the water below |
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E
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36 |
1.2 fluid_ounces
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Water
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cold |
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F
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940 |
4 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
35% fat or higher
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chilled, softly whipped |
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1770
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Line the base of your rings or moulds with baking paper or a disc of sponge, and set them on a flat tray that fits in the fridge. Have everything weighed out before you start, as the mousse sets quickly once it is assembled. |
Moulds ready and level |
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2 |
Bloom |
Sprinkle D (gelatine powder) over E (cold water) in a small bowl and leave it to stand without stirring. |
Swollen and spongy, no dry powder left |
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3 |
Melt |
Melt A (dark couverture chocolate) gently over a pot of hot water or in short bursts in the microwave, stirring between each one. |
Smooth and fluid, about 45°C (113°F); never hot enough to scorch |
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4 |
Whip |
Whip B and C (whole egg and egg yolk) in a bowl set over a pot of simmering water, whisking constantly until warm, then transfer to the mixer and whip on high speed. |
Thick, pale and tripled in volume; the whisk leaves a trail that holds |
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5 |
Melt |
Warm the bloomed gelatine over hot water or for a few seconds in the microwave until it turns clear and liquid, then whisk it into the egg foam while the machine is still running. |
Gelatine fully dissolved, no grains; mixture still warm |
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6 |
Whip |
Whip F (thickened cream) in a separate cold bowl. |
Soft peaks only — stop while it still folds like a thick sauce, or the mousse will go grainy |
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7 |
Combine |
Working quickly, fold about a third of the whipped cream into the melted chocolate to loosen it, then fold in the egg foam. |
Smooth, no dark streaks; mixture still warm to the touch |
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8 |
Fold |
Fold the remaining whipped cream through in two lots, using a large spatula and a light hand. |
Even colour throughout, light and airy, with no streaks of cream |
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9 |
Fill |
Pour or pipe the mousse straight into the prepared rings or moulds, tap the tray lightly on the bench and smooth the tops with a palette knife. |
Level surface, no large air pockets |
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10 |
Set |
Refrigerate until firm, at least 4 hours or overnight. For glazing or clean unmoulding, freeze the filled rings solid first. |
Firm enough to hold a cut edge when the ring is lifted away |
Important Notes
This batch makes about 1,770 g of mousse, enough for two 20 cm rings around 5 cm high, or one large ring plus a few small moulds. Because the mousse is set with gelatine it holds its shape for slicing, layering and glazing — warm a knife in hot water and wipe it dry between cuts for clean portions. Keep it covered in the refrigerator and use within three days. It also freezes well: freeze the filled moulds solid, then unmould and glaze while still frozen, and thaw in the refrigerator before serving. The eggs are warmed over a water bath during whipping, which is important if the mousse is being served to children or elderly guests.
Tools & Arrangements
Electric mixer with whisk attachment, heatproof bowl for a water bath, saucepan, small bowl for blooming the gelatine, rubber spatula, palette knife, mousse rings or moulds, flat tray that fits in the refrigerator, digital scales.
