Chef Akshay's Chocolate Mousse

Prep 2 h : 30 m
Cook 0 h : 0 m


  • 4g gelatin leaf

    200ml milk

    4 tbsp sugar

    250g 62% dark chocolate, broken into pieces

    400ml whipping cream

    10g liquid glucose (optional)


  • Soak gelatin in a bowl of ice cold water and allow it to bloom.

    Bring milk to a boil in a heavy-bottomed saucepan, mix in sugar and pour it over the chocolate. Mix it well to make a smooth mixture.

    Drain the excess water from the bloomed gelatin and add it to the chocolate mixture.

    In another bowl, whip cream to a smooth consistency. Then gently fold it into the chocolate mixture.

    Pour the folded mousse into ramekins and let it set in the refrigerator for 2 hours. Garnish with chocolate shavings or fresh berries and serve cold.

    Recipe from Chef Akshay Batra, Sofitel The Palm, Dubai