Decadent and velvety chocolate mousse with chocolate mirror glaze.
Today I want to share a very special treat. In May I was contacted by Godiva’s PR agency if I want to create a chocolate inspired dessert using Godiva chocolate. Ummm, yes please!
I was also invited to the Godiva 90th anniversary party in London on July 4th. They fed us lots of chocolate, strawberries covered in chocolate and cocktails. Everything was delicious and I went home with a full tummy of strawberries.
I thought long and hard what I could make. The obvious choice would have been macarons but I wanted to create something different. Something fancy, something that I haven’t made before and would do Godiva justice. I started thinking about fine patisserie, petit gateaux and such. A completely new area for me but I’m always up for a challenge.
I had a half sphere silicone mould laying around for that kind of eventualities if I ever want to try mousse cakes. After I gave it a test run I decided I don’t like the sphere mould and went on the hunt for something else. Pastry rings (or cooking rings)! I got mine at good ol’ Lakeland.
This is only the second time I have ever made a mousse and it is pretty simple if you stick to the recipe.
You will be rewarded with a delicious rich mousse that melts in your mouth. Every mousse has hidden raspberries inside and we all know how good chocolate and raspberries mixed together taste. Divine!
Recipe for the Godiva Chocolate Mousse
- 300ml double cream
- 100ml whole milk
- 2 egg yolks
- 70g caster sugar
- 150g Godiva chocolate (72% cocoa solids)
- 2 gelatine sheets
- 75g sugar
- 60ml water
- 25g cocoa powder
- 50ml double cream
- The day before serving make the mousse.
- Heat 100ml double cream and the milk in a saucepan until just boiling.
- In a bowl whisk egg yolks and sugar until pale.
- Slowly pour some of the hot liquid in the egg yolk mix and whisk continuously to warm it up.
- Pour the egg yolk mix in the saucepan with the rest of the liquid.
- Cook on low heat until thickened.
- Chop the chocolate coarsely and put in a bowl.
- Pour the hot liquid through a sieve over he chocolate and stir until smooth. Leave to cool slightly.
- Whip the rest of the cream to soft peaks and fold it in with the chocolate custard.
- Transfer to your mould, add raspberries and freeze overnight.
- Soak the gelatine in cold water for 10 minutes.
- Combine the rest of the ingredients in a saucepan and heat until just boiling.
- Squeeze out the excess water from the gelatine sheets and add to the saucepan.
- Whisk until smooth.
- Pour through a sieve in a bowl. Leave to cool slightly.
- Remove the frozen mousse from the moulds and place on a wire rack.
- Pour the chocolate glaze over the mousse cakes and transfer to a small cake card.
- Decorate with raspberries and chocolate shards if you like.
- Chocolate Glaze recipe adapted from the book 'Patisserie' by Christophe Felder.
Thank you, Godiva (& PR agency), for the delicious chocolate and the fabulous time in London. :)