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Chocolate Mousse - Chef Recipe by Johnny Ping

Chocolate Mousse - Chef Recipe by Johnny Ping


Chocolate mousse:

34 g full-cream (whole) milk
34 g 35% thickened cream
22 g egg yolks
7 g caster sugar
2 g gold gelatine leaf
21 g Valrhona dark chocolate 70%
12 g milk chocolate couverture
71 g whipping cream

Chocolate crumb filling:
30 g milk chocolate couverture
30 g almond paste
30 g feuilletine flakes

Chocolate glaze:

62 g 35% thickened cream
62 g water
60 g glucose
50 g cocoa powder
133 g caster sugar
10 g gold gelatine leaf

Chocolate decoration:

Tempered dark chocolate 58%
Gold dust


Chocolate glaze:

Soak the gelatine leaves in cold water for 15 minutes, then strain out the excess water.

In a saucepan, heat up the thickened cream, water, glucose and sugar until boil.

Sieve in the cocoa powder and use a stick blender to emulsify it into the mixture.

Lastly, add in the gelatine and mix well.

Let it rest till it reaches 25 C, approximately 30 minutes.

Chocolate crumb filling:

Melt the milk chocolate using the bain marie method till 45 C.

Add in the almond paste and mix well with a spatula. Once well combined, add in the feuilletine flakes and gently mix with a spatula.

Set aside for later.

Chocolate mousse:

Soak the gelatine leaves in cold water for 15 minutes, then strain out the excess water.

Beat the egg yolks and caster sugar till smooth.

In a saucepan, heat up the milk and thickened cream until it starts to boil. Gently pour into the egg yolk and caster sugar mixture while whisking.

Whisk until well combined and smooth.

Then pour the mixture back into the saucepan and cook until 85 degrees.

Add in the dark and milk chocolate into the hot mixture in the saucepan.

Use a stick blender to emulsify the chocolates and the mixture. Then add in the soaked gelatine and mix well.

Drop the mixture temperature to 25 C by leaving it at room temperature, it should take about 15 to 20 minutes.

While waiting for it to cool, whip the whipping cream with an electric mixer to semi set.

Once the temperature of the mousse is 25 C, use a spatula to fold the whipped cream into it.

Pour it into the silicone mould, about 80% full. Using a spoon, put in the chocolate crumb filling till 100% of the mould.

Put the mousse into the freezer until frozen, approximately 2 hours.

Chocolate decoration:

Temper the 58% dark chocolate and cut out snowflake shapes using a cutter.

Sprinkle with gold dust.


Once the mousse has set, remove from the freezer and the mould. Then glaze the mousse with the chocolate glaze at 25 C. Lastly, add on the snowflake decoration and serve.

Recipe provided by Oxi Tea Room