Double Belgian Chocolate Mousse
Light and creamy layers of Belgian chocolate mousse - a delicious treat for the whole family!
Cals 557 · Prot 5 · Carbs 25 · Fat 49
Vegetarian
Family Friendly
30 min
Light and creamy layers of Belgian chocolate mousse - a delicious treat for the whole family!
Cals 557 · Prot 5 · Carbs 25 · Fat 49
Vegetarian
Family Friendly
Ingredients
Mousse
Belgian dark chocolate
9*
100 Grams
Belgian white chocolate
4*9*
100 Grams
Whipping cream
4*
600 ML
Vanilla essence
5 ML
To serve
Milk chocolate
4*9*
50 Grams
Allergens
*9 Soya, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2310 / 557 |
| Fats (g) | 48.7 |
| of which saturated (g) | 8.8 |
| Carbohydrates (g) | 25 |
| of which sugars (g) | 23.8 |
| Fibers (g) | 0.2 |
| Proteins (g) | 4.5 |
| Salt (g) | 0.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Melt dark chocolate
- Heat a small saucepan of water filled only 1/4 way with water, over medium heat to a gentle simmer.
- To a large bowl, add the Belgian dark chocolate and 50 ml cream.
- Place the bowl over the saucepan, making sure the base of the bowl does not touch the water.
- With the water gently simmering, melt the chocolate, stirring to combine it with the cream.
- Once melted and fully mixed, remove the bowl from the saucepan.
- Reserve the saucepan of water.
2 Melt white chocolate
- To a separate large bowl, add the Belgian white chocolate and 50 ml cream.
- Place the bowl over the saucepan, making sure the base of the bowl does not touch the water.
- With the water gently simmering, melt the chocolate, stirring to combine it with the cream.
- Once melted and fully mixed, remove the bowl from the saucepan.
Tip! Only add enough water to simmer but take care that the bowl does not touch the water.
3 Whip cream
- Meanwhile, chill a large bowl to be used for whipping the cream (optional).
- Keep the cream refrigerated until right before whipping.
- In the large, chilled bowl, combine the whipping cream and vanilla essence.
- Using a whisk or electric beater, whip the cream for 7-8 min until it reaches stiff peaks stage.
Tip! Stiff peaks refers to the peak of cream that forms when the whisk is removed from beaten cream and indicates a stiffly beaten cream that holds its shape.
4 Make mousse
- Add one spoonful at a time of whipped cream to each bowl of melted chocolate.
- Use a spatula or metal spoon to gently fold together the cream and melted chocolate, until fully incorporated and an even colour is achieved.
- Continue to divide the whipped cream evenly between the bowls of mousse until all the cream is used.
Tip! Folding refers to combining ingredients of different weights in a gentle over-and-under mixing action to preserve as much air as possible.
5 Portion
- Gather individual containers or glasses.
- Evenly divide the dark chocolate mousse between the glasses to form the first layer.
- Evenly divide the white chocolate mousse between the glasses and create a second layer on top of the dark chocolate mousse.
- Cover each glass with cling film and refrigerate for 2 hours or overnight.
Tip! Don't have individual containers? Create one large layered mousse in whatever container you have available.
6 Serve
- Grate or finely chop the milk chocolate.
- Serve the Double Belgian Chocolate Mousse topped with grated milk chocolate.
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