My Choc O' Leight - Artisan Chocolatier

  • Leight Kendrick

The best thing since Ganache

Chocolate Mousse This recipe, in particular, has been selected for its beautifully exquisite flavour. This is an introductory recipe of how to work with the rich flavours of chocolate and produce something indulgent without prior experience. Ingredients: -500ml Whipping Cream

-150ml Milk

-60g Egg Yolk (Around 3)

-30g Caster Sugar

-320g (60-70%) Dark Chocolate (Chopped)


Equipment: -Saucepan

-Whisk (electric recommended)

-Mixing Bowl

-Spatula

-Sieve (recommended)


1 -Pour 150ml of the whipping cream into the saucepan and add the milk. Bring to the boil.

2-Whilst waiting for the cream and milk to come to the boil, whisk the egg yolks and sugar together until the mixture becomes light in colour. (About 2-3mins.)

3-When the cream and milk have come to boil, pour half of it onto the egg and sugar mixture and mix thoroughly.

4-Pour this mix back into the saucepan and cook on a low temperature - continuously stirring - until the mix coats the back of a spoon with a thick layer.

5-Take the saucepan off of the heat and pass the mix through a fine sieve onto the chocolate in a mixing bowl.

6-Use the spatula to mix the chocolate mixture smooth and leave to cool.

7-Add the last of the cream in a mixing bowl and whip until soft peaks form.

8-Fold the whipped cream into the chocolate.


Use immediately and enjoy!

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