Chocolate Mousse

Chocolate mousse with sour cream, cream and gelatin is a light, rich base for mousse cakes, pastries and dessert cups. It comes together in 15 minutes from readily available ingredients and sets in the fridge or freezer. I confidently recommend giving it a try - enjoy!

Chocolate Mousse

A light, rich chocolate mousse made with cream and sour cream - a base for mousse cakes, pastries and dessert cups.

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Prep Time 15 minutes mins

Chilling 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 100 ml heavy whipping cream, 26%
• 150 g sour cream, 15%
• 100 g powdered sugar
• 2 tbsp cocoa powder
• 20 g gelatin
• 50 ml water cold

Method

 

1. Bloom the gelatin in 50 ml of cold water, ideally in a saucepan, for 10 minutes until it swells.
2. In a mixer bowl, combine the sour cream and cream and whip until thick and increased in volume.
3. Sift in the powdered sugar and cocoa and whip again until thick.
4. Melt the gelatin and pour it into the mousse in a thin stream, whip for another minute. The mixture will become less thick - that's normal.
5. Pour the mousse into cups or molds and refrigerate or freeze until fully set.
   
6. Grate chocolate on top before serving. Enjoy!

Notes

This mousse works well poured into silicone molds for mousse pastries.

Tips

• After adding the gelatin, the mousse will become noticeably less thick - that's normal.
• It's handy to bloom the gelatin right in the saucepan you'll melt it in later.
• Grate some chocolate on top before serving.