Dark Chocolate Mousse


150 g Dark chocolate
200 ml heavy cream
100 ml Milk
25 g Powdered sugar


Melt the chocolate in the microwave or over a bain-marie. Add the remaining ingredients and briefly warm through. Sweeten to taste with Stevia. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve. Put into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

To make serving easier, leave the dispenser to stand for 10 minutes at room temperature before serving, or briefly hold the whipper under hot water. You can also replace the dark chocolate with white chocolate to make a white chocolate mousse.

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