A refined classic for professional kitchens, this Dark Chocolate Mousse combines the intense flavour of Mayern 70% Dark Couverture with a light, smooth and creamy texture. Easy to portion and elegantly presented, it’s a versatile dessert option for restaurant menus, catering and hospitality service.
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
275g Fresh Cream (1)
55g Whole Milk
55g Fresh Cream (2)
121g Mayern 70% Dark Couverture Chocolate
66g Egg - Yolk
28g Caster Sugar
To Decorate
• Mayern Milk Chocolate Shavings
• Cocoa powder, for dusting
Method
1. Place the first quantity of fresh cream (275 g) in a mixing bowl. Whip until it forms firm peaks, then set aside in the refrigerator.
2. Place the milk and the second quantity of cream (55 g) in a saucepan. Heat until just boiling.
Pour the hot mixture over the Mayern 70% Dark Couverture. Allow it to sit for a minute, then stir or blend until the chocolate has completely melted and the mixture is smooth and glossy. Set aside to cool slightly.
3. Place the egg yolks and caster sugar in a heatproof bowl. Whisk together over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
Continue whisking until the mixture reaches 65°C, or until it becomes pale, thick and leaves a ribbon-like trail when lifted from the whisk.
4. Gently fold the warm chocolate mixture into the egg yolk mixture until well combined.
Allow the mixture to cool slightly if it is still very warm, then carefully fold in the whipped cream in two or three additions. Use a gentle folding motion to keep the mousse light and airy.
5. Spoon or pipe the mousse into old-fashioned champagne glasses. Refrigerate for at least 2–3 hours, or until set.
Before serving, decorate with Mayern Milk Chocolate Shavings and finish with a light dusting of cocoa powder.
Chef’s Tips
Can be made fresh and served within the hour for a softer mousse.