Snack · French
Dark Chocolate Mousse with Whipped Cream
A real, airy mousse: melted chocolate is emulsified with milk, then lightened with whipped cream. A small, intense cup, with no egg or gelatin.
- per serving
- 266 kcal
- Protein
- 4 g
- Total time
- 4 h 28 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Weigh the 40 g of 30% fat UHT cream, well chilled. Put a small narrow bowl and a whisk in the refrigerator while you prepare the chocolate. Very finely chop the 24 g of 70% dark chocolate. Have a 100 to 120 ml cup ready.
Heat the 15 g of milk in a very small saucepan until it just starts to simmer, about 1 minute. Pour it over the chocolate in a small bowl. Wait 1 minute, then stir from the center to make a smooth, glossy ganache. If pieces remain, set the bowl briefly over simmering water, without touching the water; heating takes about 3 minutes in total.
Let the ganache cool for about 10 minutes, to 35 to 38 °C (95 to 100 °F): it should stay fluid without being hot. Do not refrigerate it, or it will harden before you fold it in.
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