This classic mousse recipe is perfect for creating sophisticated desserts. Ideal for a wedding dessert table or at home.

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You Will Need
Champagne glasses or jars
Dark chocolate – 6195
Nielsen Massey vanilla extract – 5572
PME Belgian chocolate curls – Milk - 44051
PME Belgian chocolate curls – White - 44052
PME Belgian chocolate curls – Dark - 44050
For the Chocolate ganache
250g Dark chocolate
235ml Double cream

Place chocolate in a bowl & add the cream to a saucepan. Bring to the boil then pour over the chocolate, whisk until smooth.

Allow to cool slightly then add a small layer to the bottom of your glass or jar.

For the mousse
2 ½ oz Sugar
2 tbps cornflour
360ml whole milk
1 tbsp vanilla extract
240ml double cream

Add the milk, cornflour and sugar into a saucepan and bring to the boil. Reduce the heat and simmer for 3 mins, stirring continuously. Remove from the heat and allow to cool completely.

Add the cooled mixture to a bowl and add the vanilla extract. Whip the cream and gently fold in. Add to the glasses/jars then allow to set in fridge for at least an hour.

For the fruit syrup
8oz fruit of your choice (Strawberries, Blueberries and raspberries work well)
6oz sugar
80ml water

Place the fruit, sugar and water into a pan and bring to the boil then lower the heat to simmer.

Mash the fruit whilst cooking, After 10 mins the mixture should have thickened to a syrup like consistency.

For a thick syrup add the cooked mixture to a food processor and blitz for about 30 seconds.

For a thin syrup press the mixture through a strainer.

Pour over your vanilla mousse once set (or add in between layers) then finish off with chocolate curls or lemon peel.

Create a chocolate shard from the dark chocolate used in the ganache by melting down and spreading onto greaseproof paper!

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