Easy, no eggs chocolate mousse, perfect in layer cakes.
Adapted from piskeriset.dk
- 300 ml heavy whipping cream
- 220 g milk chocolate, I used Valrhona
- 2 sheets of gelatin (husblas), about 3.5 g
Place the gelatin (husblas) in cold water to bloom for 5-10 minutes. Melt the chocolate over at double boiler with 50 ml of the cream.
Whip the remaining cream to medium hard peaks. (You don't want it to become grainy.)
Melt the gelatin in a small ball over a double boiler. (I just place a bowl as a lid on a saucepan with water I just boiled in a kettle. I don't put the saucepan over the heat.) Mix the gelatin in the melted chocolate. Let the chocolate cool to finger-warm. Gently fold the whipped cream in the chocolate. Pour the Mousse in small serving sized bowls, one large bowl if served family style or use it as filling in a cake.
Now the chocolate mousse has to set. Let the mousse set for a minimum of 2 hours in the refrigerator.