Chocolate Mousse Treats

  • Chocolate Mousse Treats
  • Chocolate Mousse Treats
  • Chocolate Mousse Treats
  • Chocolate Mousse Treats
Ranking: 3 more votes required!

Rated 4.5 out of 5 based on 2 votes


  • 1 x gelatine leaf
  • 150 ml thickening cream
  • 280 g dark chocolate (56% or more)
  • 580 ml thickening cream


Soak the gelatine leaf in cold water for 5 minutes,
In the meanwhile, Get 150 ml of thickening cream to boil and remove from heat.
Add the now softened gelatine leaf to the boiling cream and mix to melt.
Pour over the chocolate and mix together (like ganache).
Whip the rest of the cream (560 ml) till it’s firm.
Gently fold the whipped cream into the ganache.
Place in piping bag with a star nozzle and pipe into individual cups. Decorate as you please.
(makes about 10-12 cups of approx.150 ml each)

This can also be used for chocolate mousse cake-
Make a chocolate brownie base and let cool.
Place acetate strip around the sides of the tin and fill with the mousse (this recipe is enough for a 24” round tin).

Leave a Review

Leave a rating

  • Thanks Gillian,
    Enjoy :)


    by Miri Molcho on 22/10/2012, 17:03
    Miri Molcho
  • Loved the taste!
    Not too strong, well balanced and loved the Popping Blueberries :P


    by Pieter Verasdonck on 24/10/2012, 13:05
    Pieter Verasdonck
  • simple to make and no sugar added! I tried it with a 70% chocolate. superbe


    by Hannu Verasdonck on 29/10/2012, 05:21
    Hannu Verasdonck