Clotted Cream Chocolate Mousse
✔ vegetarian ✔ nut free
I've uploaded recipes on how to make chocolate. But what if you want to do more with your chocolate? Well here's the first in my series of recipes on filled chocolate.
Being Cornish, I felt it would be a crime to make chocolate mousse with anything other than clotted cream. Fortunately, this local staple is incredibly special, so very little else is needed to create a wonderful chocolate filling.
Blackberry fools, pistachio pralines and chocolate mousse (Photo by Claire Wilson, Live Life Explore)
You will need one tray of individual, fillable moulds.
makes roughly 170g (e.g. sixteen 27 x 18mm rounds)
INGREDIENTS
100g plain chocolate
50g Cornish clotted cream
10g icing sugar
3 tsp roasted cocoa powder
METHOD
1. Prepare a batch of plain chocolate. It's ready to use once it's thin enough to spoon, but still thick enough to stick to the sides of the moulds.
2. Little by little, spoon half of the chocolate into the moulds until each one is about one-third full. Use the handle of a teaspoon to spread it around the sides of each cavity. If the chocolate runs off the sides, put the moulds in the fridge for a couple of minutes and then retry spreading.
3. Place the part-filled moulds in the fridge to set. Leave the remaining molten chocolate over your pan of water. Stir occasionally but don't apply additional heat unless it starts to set.
4. In a separate bowl, combine the cocoa powder, icing sugar and clotted cream.
5. Remove the chocolate cups from the fridge. Using a teaspoon, carefully fill each chocolate with mousse, up to 2mm below the total depth of the mould.
6. Pour just enough of the remaining chocolate into each mould so that it covers the mousse. If there is chocolate left afterwards, top up the moulds with the remainder.
7. Refrigerate for one hour.
8. Carefully press the chocolates out of the moulds.
9. Store in the fridge for up to three days or until the best-before date of the clotted cream.
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