Valrhona Dark Chocolate Mousse

12th September 2022

Recipes Inspirations

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

Whip the cream to a soft peak.
Melt the 60% chocolate Oriado Valrhona couverture.
Bring the milk to the boil and pour onto the chocolate.
Mix milk and chocolate using a handheld blender to obtain a smooth texture.
Fold chocolate mix in the whipped cream.
Pour into a ramekin and reserve in the fridge for 2 hours.
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.

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Valrhona Dark Chocolate Mousse

Ingredients

Method

Our happy customers

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