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)
- raspberries
- 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. :)
Hi… which mould did you use.. and we’re do I get gold leaf from
the mould I used is linked in the text. I got my gold leaf at the supermarket.
Hello!
These are gorgeous! Would you mind sharing where you get that particular sugar stamp pattern?
I can’t find anything that’s even close to being that pretty!
Thanks!
Hi Stacey, I got mine from Squires Kitchen :)
Oh thank you so much! I am in California, so now I just need to figure out shipping lol.
Welcome back and hope your new job is going well for you!
Cheers!
Just google chocolate transfer sheets and I’m sure you will find almost identical ones, without having to spend a fortune on shipping :)
Great idea thank you! ??
This looks soo decadent:) And i love how all your recipes are in grams, so much more accurate than cups
xxx
Thank you! I grew up with grams and kg and I find that a lot easier than cups :D
Can I find this recipe in an American converted form? And what are gelatin sheets???
Sorry I do not use cups. There are many conversions website who will give you the amounts in cups etc. Gelatine comes in powder and sheets (like paper). I used sheets for this recipe.
Hi,
Beautiful work! Where did you find these particular sugar stamp sheets for the chocolate disks?
Thank you!
Hiya what size pastry rings did you use for these? Thanks
Hi! If I wanted to use gelatin powder instead of sheets how much powder would I use for this recipe? Thank you!
I haven’t made it with powdered gelatine,so I don’t know. Sorry.
Are the raspberries mixed into the mousse? I’m confused what to do with them after you pour the mousse into the mold. Thanks
You fill the mould half and then add the raspberries and fill with more mousse on top.
Thank you very much for this delicious and so elegant looking dessert!
How long time before serving do I have to remove the mousse of the freezer. How long will the mousse need to get soft and the glaze to get thick?
Hi Andrea, The glaze doesn’t need very long. Once the glaze is ready, take the mousse out the freezer and glaze them. Then keep them refrigerated.
Hi!
These are beautiful! My question is; what did you use for the chocolate wafer? Is it a sugar stamp? If so, where did you find the design? Stunning!
Many thanks!
Hey this looks yum . What amount of powdered gelatine can I use instead of the sheets ? Also after pouring in the ganache am I supposed to refrigerate the mousse? Wont it be like rock hard?
Hi Sheena, I do not know unfortunately as I haven’t made it with powdered gelatine so far.Yes, the mousse should stay refrigerated.
I have never worked with gelatin sheets. When you say strain and add to mix – are you adding the gelatin left from straining or the water that is strained out?
You squeeze out the water and add the soft gelatine to the glaze mix.
hi can we use gelatine powder instead?if so how to?
I haven’t tried that yet. Sorry
How long does the glaze need to set once it has been poured so it can then be transferred for storage ?
Hi. Amazing. I see you mention mould…and also moulds…plural. Sorry but do you use one? Two? 4 individuals? Perhaps I missed something. Thank you in advance..I really appreciate it.
Sorry, only one mould :)
Hi will this mousse stay solid without any gelatine in the mousse itself. I want to make a large cake with this recipe and don’t want to use gelatine inside the mousse as it may get rubbery.
No, it won’t. The gelatine is what helps it set. You may want to try something like Agar Agar if you are a vegan, for example.
I can’t wait to try your recipe!
Could you please tell me what double cream is?
Thanks
Thank you! It is like whipping cream. :)
Hi
Looking amezing!! Where did you got your mold from?
And do u know if it is any vagan gelatin I can use for those?
I have not tried it with vegan gelatine. The mould is from amazon.