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Dark chocolate mousse #1 RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe for Dark chocolate mousse comes from Chef Jos Wellman, one of the top Chefs, who is based in New Zealand. A visit to his extensive website is well worth it if you need culinary help, especially bearing in mind that he is training the next generation of up and coming young chefs.

Ingredients for Dark chocolate mousse

glucose 50 gm
sugar 200 gm
water 250 ml

dark chocolate 700 gm
egg yolks 8 pc
whipped cream 1 lt
syrup (as above)

How to make Dark chocolate mousse
  • Melt the chocolate in a round based bowl over a bain marie and put to one side
  • In a thick based pan boil the ingredients together until it has reached soft ball stage (118°C)
  • In another round based bowl beat the egg yolks over a bain marie, while slowly drizzling in the sugar syrup to form a very light sabayon
  • Fold in the melted chocolate
  • Fold in the whipped cream then pipe the mixture into your serving containers, chill in the refrigerator This mousse is ideal for shaping into quenelles

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Recipe from professional
Chef Tallyrand