Here is a step-by-step guide to making the world's easiest yet yummiest chocolate mousse.
Take the ingredients- Chopped Dark Chocolate Heavy Cream Cherries Cocoa Powder for garnishing
Boil 1/2 cup heavy cream in a saucepan.
Once the cream is bubbling, pour it over chopped chocolate bits. This method helps make a ganache that can also be used for frosting and layering a cake or cupcake.
Take the rest of the heavy cream over an ice bath and whip it until soft peaks form.
Once whipped, pour it over the ganache. Do not start whisking it together. (The consistency of the whipped cream needs to stiffer than shown below)
Using a cut and fold method, bring the mixture together.
Pour it into the moulds you want to plate it in. We have used traditional copper vessels for a rustic look. You can use creme brulee ramekin bowls too.
Refrigerate for at least 4-5 hours before indulging 0r 30 minutes in a freezer should be enough too.
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