Ingredients
Equipment
Method
- In a small bowl, sprinkle the unflavored gelatin over the cold water. Set aside for 5-10 minutes to bloom.
- In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring until smooth. Let it cool slightly for a few minutes.
- Microwave the bloomed gelatin for 5-10 seconds until it is fully liquid. Whisk it immediately into the melted chocolate until smooth.
- In a large bowl, use an electric mixer to whip the very cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold about a third of the whipped cream into the chocolate mixture to lighten it. Add the remaining whipped cream and fold until just combined and no streaks remain.
- Use immediately for a softer mousse, or for a stable cake filling, cover and refrigerate for at least 4 hours or overnight to set completely.
Notes
Tip 1: Ensure the heavy cream is extremely cold to achieve the best volume and stiffest peaks.
Tip 2: Use high-quality chocolate bars, not chocolate chips, for the smoothest, richest flavor.
Tip 3: Do not over-mix when folding the cream into the chocolate, as this will cause the mousse to lose its light, airy texture.
Tip 2: Use high-quality chocolate bars, not chocolate chips, for the smoothest, richest flavor.
Tip 3: Do not over-mix when folding the cream into the chocolate, as this will cause the mousse to lose its light, airy texture.