Jack’s Devil’s Mousse


1 cup Jack’s Devil’s Chocolate
1 cup cold water
1 orange
1 cinnamon stick
Pinch of salt
2 gelatine leaves
1 cup cream


  1. Place Jack’s Devil’s Chocolate, water, zest and juice of an orange, cinnamon stick and salt in a small saucepan. Cook on low heat for 10 minutes, stirring often, until drinking chocolate has dissolved and mix is smooth. Take off the heat and strain through a sieve into a clean mixing bowl to remove zest and cinnamon.
  2. Fill a small bowl with cold water and bloom your gelatine leaves for 5 minutes until soft. Remove gelatine from water, squeeze of the excess liquid, then stir gelatine into warm chocolate mix until dissolved and incorporated.
  3. In a separate bowl, whisk the cream to soft peaks. Slowly and gently fold your chocolate mix and cream together until light, fluffy and fully incorporated.
  4. Pour mousse into serving glasses or a large dish, then refrigerate until set. Serve with fresh seasonal fruit and whip cream, or a little grated chocolate and nuts for some crunch.

Makes 6 serves.



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