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