Chocolate mousse


3 hours of stabilization,
40 min of preparation


4-5 portions



We will need only few ingredients to make the most delicious chocolate mousse. The main thing is that these ingredients are high quality, ingredients, especially chocolate, on which depends our success.
Chocolate mousse will be moderately sweet due to dark chocolate, but if you want it sweeter, you can use milk chocolate. 


During cooking, observe the temperature conditions – this is important when combining cream, chocolate and heavy whipping cream. And also during the preparation of English cream. 

The first part

Method of cooking

At first you need to prepare English cream – it is a type of custard. Heat the heavy whipping 
cream with milk in a saucepan. 

Separately mix egg yolks with sugar. Pour part of the milk-cream mixture, stir constantly. 
Then pour everything into a saucepan and cook to a temperature of 85 degrees C, no 
more. Do not forget to stir constantly. 

Remove from heat, pour it into a different bowl and cover with cling wrap so it touches the 
surface of the cream. Allow to cool slightly, but not completely. 


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The second part

Method of cooking

We need to melt 54.5% Callebaut chocolate. You can take different chocolate, as long as it 
is high-quality. 

Start adding the custard to the chocolate in parts, stirring constantly. At the end, beat with 
a blender until it looks like a cream with a beautiful smooth consistency. 

Next, you need to add whipped cream. Carefully stir with a silicone spatula until completely 

Pour the mousse into glasses or cups. Put in the refrigerator for 3 hours until it stabilized.

You can decorate it with orange peel, chocolate shavings or whipped cream.