Chocolate Mousse

Trinitario Chocolate Mousse — Step-by-Step Instructions

What You’ll Need

For Dark Chocolate Versions:
(Choose 70% or 66% Trinitario chocolate)

• 160g milk
• 32g egg yolks
• 160g Trinitario 70% chocolate OR 166g Trinitario 66% chocolate
• 230g whipping cream (35% fat)

For Milk Chocolate Version:
(With gelatine for extra smoothness)

• 160g milk
• 32g egg yolks
• 340g Trinitario 38% milk chocolate
• 290g whipping cream (35% fat)
• 2g gelatine leaves

DARK CHOCOLATE MOUSSE (70% / 66%)

1. Heat the milk:
   Pour 160g milk into a pan. Bring it just to the boil.
2. Mix with egg yolks:
   Put 32g egg yolks in a bowl. Pour the hot milk onto the yolks while whisking.
3. Cook gently:
   Return the bowl mixture to the pan. Cook over gentle heat, whisking continuously, until it reaches 85°C (you can use a thermometer or wait until it thickens slightly).
4. Melt Trinitario chocolate:
   Place your chosen chocolate (160g for 70%, or 166g for 66%) in a large bowl.
5. Combine:
   Pour the hot milk mixture over the chocolate. Stir gently until smooth and glossy.
6. Blend:
   For extra silkiness, use a hand blender to blitz the mixture, then let it cool to 35°C (it should feel just a bit warmer than room temp).
7. Whip the cream:
   Whip 230g of the cream until you get soft peaks (it should hold its shape but still be smooth).
8. Fold together:
   Once your chocolate mixture is at 35°C, gently fold in the whipped cream in thirds, being careful not to overmix. You want it airy, not runny.
9. Chill:
   Spoon your mousse into glasses or ramekins and refrigerate for a few hours to set.

MILK CHOCOLATE MOUSSE (38% w/ Gelatine)

1. Soak gelatine:
   Soften 2g gelatine leaves in cold water.
2. Boil milk:
   Bring 160g milk to a boil.
3. Mix with egg yolks:
   Pour milk onto 32g egg yolks, whisk well.
4. Return and heat:
   Put the mixture back in the pan. Cook and whisk to 85°C.
5. Add gelatine:
   Squeeze excess water from gelatine, drop into the hot milk mixture, stir to dissolve.
6. Strain:
   Sieve the mixture to make sure it’s smooth.
7. Melt Trinitario chocolate:
   Put 340g milk chocolate in a bowl.
8. Combine:
   Pour the hot milk mixture over the chocolate. Stir until melted and smooth.
9. Blend:
   Use a hand blender for super smooth mousse. Cool to 35°C.
10. Whip cream:
    Whip 290g cream to soft peaks.
11. Fold together:
    Combine the whipped cream with the chocolate mix, folding in thirds.
12. Chill:
    Spoon into serving glasses and chill.

Note:
Using Trinitario chocolate — whether 70%, 66%, or milk chocolate — ensures a rich and uniquely Caribbean flavour.

Now you have a mousse to impress, with easy, practical instructions!