Deliver a classic dessert with a cost-effective twist. This rich and silky Chocolate Mousse is designed to meet the demands of professional kitchens without compromising on taste or texture.

By using Van Houten Dark Compound Chocolate, you get deep cocoa flavour and a smooth melt, ideal for large-batch preparation and consistent performance. Paired with Arla Pro Whip & Cook, this mousse achieves a light, airy texture with excellent stability. Perfect for piping, layering, or holding on buffets and dessert trolleys.

This recipe offers an affordable alternative to traditional chocolate mousse, making it an ideal solution for chefs and pastry professionals looking to manage costs while still delivering a premium dessert experience.

Chocolate Mousse

Serves: 6 | Prep Time: 30 minutes | Storage: Allow to set several hours in fridge or overnight

Ingredients: 
200g Van Houten Dark Compound
220g Arla Pro Whip & Cook
5g Heilala Vanilla Paste
38g Cacao Barry Extra Brute Cocoa Powder
Mona Lisa Crisp Pearls Dark
10g Sugar
230g Water*
Pinch Maldon Sea Salt

Method:
1. Boil water and pour over Van Houten Dark Compound, sugar, Cacao Barry Extra Brute Cocoa Powder, salt, and Heilala Vanilla Paste.
2. Cool the mixture to 35°C.
3. Whip Arla Pro Whip & Cook until light.
4. Gently fold the ganache base into the whipped cream.
5. Pipe or pour as needed.
6. Garnish with Mona Lisa Dark Crisp Pearls.

Recipe by Chef Andre, Mayers Fine Foods