Prepare to indulge in Gordon Ramsay Chocolate Mousse, a rich and creamy dessert that brings a touch of luxury to your table. The delightful treat combines chocolate and cream for an irresistible experience that’s surprisingly easy to create. Get ready to impress your guests with a dessert that feels like a special occasion every time.
When it comes to the chocolate, opt for high-quality dark chocolate to really amp up the flavor. If you’re looking for a non-alcoholic option, you can skip the coffee liqueur or replace it with a dash of strong brewed coffee. Additionally, for those with dairy sensitivities, there are lactose-free alternatives available for crème fraîche and double cream that can still yield delicious results.
Pudding & Mousse
Gordon Ramsay Chocolate Mousse Recipe
Ingredients
- 150 g dark chocolate
- 250 ml crème fraîche
- 284 ml double cream
- 25 g icing sugar, sifted
- 1 – 2 tablespoon coffee liqueur
- 64 g chocolate (crunchie frozen for 10 minutes)
Instructions
- Break the 150 g dark chocolate into small pieces, reserving 25 g for grating later, and place it in a bowl that fits snugly over a pan of boiling water. Allow the chocolate to melt completely, then remove it from the heat and set it aside.
- In a separate bowl, add 250 ml crème fraîche to the melted chocolate and whisk until thoroughly combined.
- In another bowl, pour in 284 ml double cream and add 25 g icing sugar. Use an electric whisk to whip the cream until it forms soft peaks.
- Gently fold the chocolate mixture into the whipped cream, then add 1 to 2 tablespoons of coffee liqueur and stir to combine everything.
- Remove the 64 g chocolate (crunchie) from the freezer, unwrap it, and place it in a clean tea towel. Crush it by pressing down hard on a chopping board.
- Open the tea towel and tip the crushed honeycomb into the mousse, folding it through gently with a spatula to maintain the airy texture.
- Spoon the mousse into four small serving dishes. Finally, grate the reserved 25 g of chocolate over the top and serve.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: