We’ve long admired Julia Khan Anselmo’s inimitable table scenes. A Canadian-born chef with Trinidadian and Portuguese roots, Julia is the founder of Feisty Feast, an Amsterdam-based food agency elevating women and inspiring genuine connections through unfussy, classic cuisine. Today, she shares her cherished chocolate mousse recipe, perfected over the years.

Chocolate Mousse Recipe

Typically I would only consider using eggs for chocolate mousse but I recently learned this recipe and I'm so pleased with the fluffy light results that I am never looking back. I love serving this with olive oil and salt and because it’s the ending of black berry season, I’ll serve with some tart berries too!

Find the best ingredients you can for this recipe because there are so few ingredients. I would use organic dairy and I used Bernard Callebaut 70% dark chocolate for this recipe.


INGREDIENTS

Serves 1 KG of Chocolate Mousse

2 gelatine sheets
450g heavy cream
300g Whole milk
300g plain chocolate 70% cocoa finely chopped

EQUIPMENT

Hand blender
Stand blender
Whisk
Rubber spatula
Thermometer

1. Soak the gelatine sheets in cold water for at least 20 minutes until soft. Do not skip this step.

2. Prepare a heat proof bowl for the chocolate.

3. In a small pot bring milk to boil over medium heat stirring with a whisk. Remove from the heat and pour half of the hot milk into the chocolate. Whisk until dissolved and then add the remaining milk. Emulsify with a hand blender until smooth.

4. Ring out water from bloomed gelatine sheets and whisk into chocolate mixture. It should have the consistency of a mayonnaise.

5. In a stand mixer whip the cream until slight gentle peeks form. It should almost slide off of the whisk. Make sure not to over whip otherwise the mousse will become too stiff.

6. Using a rubber spatula slowly pour the ganache into the whipped cream and fold until fully combined. Careful not to whisk or over mix as you want to keep as much air in the mousse as possible.

7. Pour mixture into whichever dish, tea cup, martini glass, giant bowl, anything you wish!

8. Cling film and refrigerate for at least 3 hours to set.