I may have told you in a previous blog, I’m doing a Chocolate course at George Brown.  This is in the 20th hour of my 24 hour day. But really, if you have to make a sacrifice for something, isn’t chocolate the right thing. So this is a tried and true, tested and tasted recipe for Chocolate Mousse from Chef Sally at George Brown. If you get a chance to take this course, hopefully you will end up under her instruction. She’s a seasoned and experienced Pastry Chef who has worked at some of the top restaurants and chocolatiers in the city. Makes everything look so easy and effortless.

We made the mousse and filled it into chocolate cups that we made using balloons that we dipped into crystallized chocolate. Crystallized chocolate is the new term for tempered chocolate. This ensures sheen and good formation in the cups. I used the rest of the mousse to fill in between layers of a chocolate cake I also made – recipe already on my site – http://www.foodinspires.com/2014/02/14/valentines-day-chocolate-cake/ . Everything is measured by weight – the only way to ensure accurate and repeatable results in baking. As always – enjoy!

6 egg yolks
100g sugar
500g dark chocolate – we used Lindt
1L 35% cream
pinch of salt
4 gelatin sheets
100 ml water

Set about 1″ of water in a small pot to a gentle simmer and create a double boiler by using bowls large enough to sit on top of the small pot, but not touch the water
Put the egg yolks in a bowl over the gently simmering water and whisk until ribbons form on top – set aside to cool
Melt the chocolate the same way – set aside to cool slightly
Soak the gelatin sheets in the cold water to soften (about 3 – 5 minutes), then place the bowl over the gently simmering water to melt the sheets – just a few seconds is all this takes – set aside
Whisk the cold cream to soft peaks
Combine the cooled yolks, warm gelatin, salt and a third of the cream – add this to the melted chocolate
Combine this mixture with the remaining cream
Pipe/spoon into the chocolate cups or into bowls and refrigerate until set
Couple of things, serve the mousse at room temperature and with some fresh berries
I also saved some mousse and after making a chocolate cake put it in between each layer. Always bring cakes of this nature to room temperature before cutting and serving – they taste so much better.

Pictured below – mousse filled chocolate cups and the mousse filled chocolate cake

Chocolate Mousse Cups


Chocolate Mousse Cups 5Chocolate Mousse Cups 2b
Chocolate Mousse Cups 2a
chocolate moussse Cake8

chocolate moussse Cake7

chocolate moussse Cake5