The best Chocolate Mousse - made with Soy Lecithin
The best Chocolate Mousse is made with Soy Lecithin to get that rich and smooth structure.
Equipment
Ingredients
- 200 g dark chocolate (70% cocoa)
- 360 ml heavy cream
- 120 ml whole milk
- 36 g granulated sugar
- 5 ml vanilla extract
- 8 g Soy Lecithin
- 1 pinch sea salt
- berries, whipped cream, or chocolate shavings (optional for garnish)
Instructions
- In a heatproof bowl, add the chopped chocolate and set aside.
- In a saucepan, heat 240 ml of the heavy cream, milk, sugar, and salt over medium heat until steaming but not boiling. Stir occasionally to dissolve the sugar.
- Once the cream mixture is steaming, pour it over the chopped chocolate. Let it sit for 1-2 minutes to soften the chocolate, then whisk until smooth and well combined. Add the vanilla extract and mix well.
- In a separate bowl, whisk the remaining 120 ml of cold heavy cream with the soy lecithin until it forms soft peaks. The soy lecithin will help stabilize the whipped cream and give the mousse a more structured texture.
- Fold the whipped cream into the chocolate mixture in three parts, mixing gently until fully combined.
- Divide the mousse into individual serving glasses or ramekins, then cover and refrigerate for at least 4 hours, or until set.
- To serve, garnish with your choice of berries, whipped cream, or chocolate shavings.
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