Frozen chocolate mousse duo by Cacao Barry
Frozen chocolate mousse duo

Preparation time 15 minutes

Total time: 6 hours 30 minutes

Ingredients

Mousse

  1. 200 mL (3/4 cup + 2 tbsp.) 35% M.F. whipping cream
  2. 2 egg whites
  3. 125 mL (½ cup) white sugar
  4. • 230 g Alunga™ milk chocolate 41% cocoa (about 330 mL or 1⅓ cups) OR
  5. • 165 g Ocoa™ dark chocolate 70% cocoa (about 175 mL or ¾ cups)
  6. Pick your favorite chocolate between:

Dusting

  1. 15 mL (1 tbsp.) Icing sugar, for dusting
  2. 15 mL (1 tbsp.) cocoa powder, for dusting

Directions

  1. Beat cream until soft peaks form and set aside.
  2. In a double boiler, heat egg whites and sugar until a candy thermometer reads 55°C (131°F).
  3. Beat egg whites and sugar until soft peaks form. Whisk meringue until completely cooled.
  4. Melt chocolate slowly in a double boiler, heating until a candy thermometer reads 45°C (113°F).
  5. Add ⅓ of reserved whipped cream with a little melted chocolate meringue, and mix gently, making figure-8s.
  6. Gently fold in the remaining whipped cream and meringue. 
  7. Transfer into silicone moulds or porcelain ramekins.
  8. Place in freezer for at least 6 hours.
  9. Dust with cocoa powder and icing sugar.
  10. Serve and enjoy.

Chef’s secret

If you have any leftover whipped cream, use it on top of the mousse.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more