Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat

Place chocolate and 100ml of milk in a large heat proof bowl.  Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the milk. Remove the bowl from the saucepan and set aside to cool slightly

Place egg yolks and castor sugar in a second large bowl and whisk vigorously until it becomes little fluffy

Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg yolk into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg yolk (do not overmix).

Melt gelatin mass in a microwave and mix it with the above mixture

Spoon the mousse or pipe it from a pastry bag into serving cups or on a frame layered with chocolate sponge and refrigerate for at least two hours

Mango Salsa

Cut dices of mango and toss it with chopped basil and mint

Finally add sugar, salt and black pepper

Ingredient Quantity

Dark chocolate 200gm

Milk 100ml

Egg yolk 4

Castor sugar 100gm

Whipped cream 150gm

Gelatin Mass  60gm ( 10 gm gelatin + 50ml cold water)

Cold water 50gm

Mango Salsa

Fresh Mango 200gm

Fresh basil 20gm

Fresh Mint 20gm

Sugar 5gm

Salt 8gm

Crushed Black Pepper 10gm


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