Description
Recommended Equipment
- sharp knife
- cutting board
- medium-sized bowl
- small pot
- electric mixer
- small bowl
- tall container
- spatula
Ingredients
Units Scale
WHIPPED CREAM
- 250 grams heavy cream
- 75 grams powdered sugar
GANACHE
- 100 grams heavy cream
- 100 grams dark chocolate at least 70% cocoa
Instructions
- For the ganache, finely grate or chop the chocolate and place it in a medium-sized bowl. Set aside. Heat the cream in a small pot until it starts to steam slightly, but do not let it boil. Pour the cream over the grated chocolate and let it sit for 1-2 minutes. Then, start stirring slowly until the chocolate is fully combined with the cream and the mixture becomes noticeably thicker. Set aside and let it cool a bit.
- Meanwhile, prepare the whipped cream. Measure the powdered sugar into a small bowl. In a tall container, whip the cream until stiff peaks form, gradually adding the powdered sugar as you go. Set the whipped cream aside.
- Add the ganache to the whipped cream and gently fold everything together with a spatula until you have a medium-brown mousse.
- Spoon the mousse into dessert glasses and chill until ready to serve or enjoy immediately 🙂
- Cook Time: 20 min