Soft Dark Chocolate Mousse Recipe

Soft Dark Chocolate Mousse Recipe with Almond Tuile: Silky and delicate textures.

Soft Dark Chocolate Mousse with Almond Tuile ©Elizabeth Gaubeka Food Photography

For the Soft Dark Chocolate Mousse

120 gr of heavy whipping cream

120 gr. dark chocolate

160 gr of whipping cream

2 gelatin sheets (leaves) or 3.3. gr of powered

gelatin

For the Almond Tuile

60 gr egg white

40 gr canola or sunflower oil

10 gr butter

50 gr almond flour

50 gr powdered sugar

Prepare the tuile ahead of time and reserve it.

Combine egg white, oil, butter, almond flour and sugar. Blend it until you reach a very smooth consistency.

Take a food mold shape of your choosing (I used Mold Brothers leaf shape tuile) and spread the mixture on the mold. Level it with an icing spatula.

Bake for 18 to 20 minutes at 300°F. Take the mold out of the oven, and while it is still warm, remove the tuile very gently, and add it to the soft dark chocolate mousse. You may dust it with powdered sugar.

For the Soft Dark Chocolate Mousse

Begin by soaking the gelatin in cold water (if you are using gelatin sheets). For this recipe, I chose powdered gelatin.

In a saucepan add 120 grams of cream bring it to a boil. Once boiled, turn the heat off and dissolve the gelatin. Add the dark chocolate and mix well.

In a separate bowl add the additional 160 grams of whipping cream and whisk until reaching a yogurt-like thickness consistency.

Add the chocolate ganache mixture and carefully fold this together. Try not to over mix it to avoid the mouse to separate. Divide the mousse into containers of your choosing and let it set in the fridge. Well done!

Soft Dark Chocolate Mousse and White Cherry Blossoms ©Elizabeth Gaubeka Flora & Food Photography

Reference and inspiration: Chef, Jules Wiringa @julescooking.

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