Double Chocolate Mousse

Decadent and rich, double chocolate mousse offers a silky-smooth texture bursting with chocolate in every irresistible bite. Made with real chocolate chips and E.D.SMITH® Knox® unflavoured gelatine this mousse is as creamy as it is chocolatey and will be your new favourite dessert recipe!

Prep Time:

15 minutes

Chill Time:

3.5 hours

Servings:

Difficulty:

Easy

Ingredients

1 ¼ tsp (1/2 a packet) Knox® Gelatine
2 tbsp cold water
2 cups 35% whipping cream, chilled, divided
½ cup dark chocolate chips
½ cups semi-sweet chocolate chips
2 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract

Optional topping:
½ cup 35% whipping cream
2 tbsp icing sugar
1 milk chocolate bar for making chocolate curls

Tips

For convenience, you can use pre-crushed peppercorns, but freshly crushed peppercorns will provide the best flavour.
Ensure the cream cheese is fully softened to make blending easier.
For a decorative touch, garnish the pâté with a sprig of parsley before serving.

Directions

Place 2 tbsp cold water in a small bowl and sprinkle with gelatine.
Let sit for 5 minutes.
Heat ¾ cup whipping cream in a small saucepan over medium heat until wisps of steam appear and small bubbles gather on the rim of the pan. Remove cream from heat, add gelatine mixture and whisk gently until gelatine is dissolved, 1–2 minutes.
Place chocolate chips and cocoa powder in a heatproof bowl. Slowly pour the heated cream mixture over the chocolate, stirring constantly, until chocolate has melted and mixture is completely smooth, 1–2 minutes. Cool to room temperature, 30 minutes.
Using a handheld or stand mixer fitted with a whisk attachment, beat remaining 1¼ cups cream with the vanilla until stiff peaks form when beater is lifted. Fold 1/3 of the whipped cream into the chocolate mixture until fully combined. Fold in remaining whipped cream until white streaks are no longer visible. Spoon mixture into 6 individual serving dishes and chill until firm, 30 minutes.
For optional topping:
Beat whipping cream and icing sugar with handheld mixer until stiff peaks form. Drag a vegetable peeler down the long edge of the chocolate bar to form chocolate curls, or using the largest holes of a box grater, grate the chocolate bar to form chocolate shavings. Top each serving with whipped cream and chocolate.