Egg-less chocolate mousse

As a kid, I used to finish pretty much every dinner with a chocolate mousse. I still love chocolate mousse. I'm also fascinated by how many different kinds of chocolate mousses exist. I developed this particular recipe to go into the chocolate bowls from the previous post. I therefore didn't want it to be too dense or the chocolate to be overwhelming. This mousse is therefore quite creamy. If you want a chocolate mousse to be served in a bowl, then you might want to add some more chocolate to the mix - or maybe this milky version is exactly what you're looking for! I also decided to make it without egg because I know some of you folk aren't too keen on the idea of eating raw eggs because of salmonella...

Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients:

150 - 200g of your favourite milk chocolate

0.25 cup liquid cream + 1.5 cups full fat liquid cream

1 tsp edible gelatine

1 tbsp butter

a pinch of salt

How to:

1. Warm the ¼ cup liquid cream

2. Dissolve the edible gelatine into said warm liquid cream and let bloom for 10 minutes

3. Melt the milk chocolate and butter together

4. Whisk the 1.5 cups full fat liquid cream until the whisk starts leaving trails behind

5. Add the dissolved gelatine and cream (from step 2) to the whisked cream (from step 4)

6. Continue whisking until peaks form (don’t overdo it and turn the cream into butter!)

7. Mix 1/3 of the whipped cream into the melted chocolate

8. Carefully fold chocolate into the rest of the whipped cream, until just combined. Be careful not to remove all the air from your mousse

9. Keep in bowl or divide into smaller containers (like those delicious mint chocolate bowls!!) and refrigerate for at least 3 hours, preferably overnight

10. Eat, eat, eat!

Nutritional values: