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Chocolate Mousse Graveyard recipe with your friends or colleagues!

Chocolate Mousse Graveyard

  • Chef Rui Mota
  • 20 minutes preparation time
  • 6 servings

Mousse au chocolat or chocolate mousse is a classic example of French pastry culture. Characterised by a light and fluffy texture, this dessert has become a contemporary classic featured in restaurants worldwide. Not only is chocolate mousse super simple to prepare, but it never fails to hit the sweet spot. So be wary when serving up this chocolate mousse this Halloween, because once you start digging into it, you’ll be digging yourself a food coma grave with relish.

Chocolate Mousse Ingredients

    • 125 g heavy cream (approximately 35% fat content)
    • 125 g whole milk
    • 25 g white sugar
    • 75 g egg whites
    • 20 g egg yolk
    • 75 g dark chocolate

Garnish Ingredients

    • Brioche bread
    • Raspberries

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. In a mixing bowl, lightly beat the egg yolks with one tablespoon of sugar.
    2. In a saucepan, heat the milk and heavy cream, add the remaining sugar, and stir. Continue heating the mixture until it reaches a temperature of 85°C, then remove the saucepan from the heat.
    3. Pour the mixture over the beaten eggs, briefly whisk the ingredients together, then pour the entire mixture back into the saucepan. Allow the contents to reheat over a low flame, stirring continuously, until you achieve the consistency of thick cream.
    4. Remove the mixture from the heat and pour it over the chocolate. Whisk the ingredients well until the chocolate has fully melted.
    5. Allow the mixture to cool down, then mix in the egg whites.
      Tip: Use a hand blender for the best outcome.
    6. Strain the mixture into a siphon using a fine mesh strainer and screw on the lid. Connect your Smartwhip to the cream dispenser and charge it to 6 bar. Disconnect your Smartwhip and shake the cream dispenser for 5-10 seconds to evenly distribute the gas, then attach the mouthpiece and allow the mixture to rest in the refrigerator for approximately 2 hours.


Serving

Mark the graves by slicing a piece of brioche into the shape of a casket or tombstone for each serving. Release the chocolate mousse on the brioche and serve with a few bits of puréed raspberries for the full Halloween-effect.

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