4-Ingredient Ruby Chocolate Mousse | Easy Valentine's Day Recipe
This delicious and beautiful pink chocolate mousse is the most simple and quick solution to your Valentine's Day dessert!
Equipment
- 2 glasses or bowls to set the mousse
- Hand whisk
- Silicone spatula
Ingredients
- 100 gs ruby chocolate can be substituted for white chocolate
- 35 ml full-fat milk
- 35 ml liquid whipping cream
- 3 gs gelatin
- 15 ml ice-cold water (to activate gelatin)
- 112 ml liquid whipping cream with pink color (color optional)
Instructions
- Bloom the gelatin: In a bowl, add the ice-cold water, then sprinkle the gelatin powder over it and immediately mix it in until combined. Let the mixture chill in the fridge for 15 minutes until completely set.
- Place the chocolate in a heat-proof bowl. Combine the milk and liquid whipping cream and heat it in the microwave or a saucepan. Pour the hot cream mixture over the chocolate, let it sit for a minute allowing the chocolate to melt from the heat, then whisk the mixture until the chocolate is completely combined with the cream.
- While the mixture is still hot, add the bloomed gelatin and whisk it in until it's completely melted and mixed into the chocolate milk. Set the mix aside until it comes down to room temperature.
- Whip the liquid whipping cream until you reach medium-stiff peaks. You can add the pink coloring at this step if you are using it. Then, gradually pour the chocolate mix into the cream while slowly folding it in with a silicone spatula. Make sure that you are not rushing this process. The folding process has to be done slowly to ensure that the airiness of the mousse is maintained as much as possible.
- Pour the mousse into cups or a serving dish, then set it in the fridge for 2 hours. Once ready, top it with whipped cream, extra ruby chocolate, and any decorations you like!
Notes
Storage:
This mousse can be made a night in advanced and stored (covered) in the refrigerator for up to 2 days.
Tips & Tricks:
- Use ice-cold water to activate the gelatin, as it will not bloom if it is not cold enough.
- Add the bloomed gelatin into the chocolate and cream mixture while it's still hot, or it will not mix correctly and will remain grainy, giving the mousse a grainy texture.
- Be gentle while folding the chocolate mixture into the whipped cream, you want to retain the airiness of the whipped cream to make sure that the mousse is airy and fluffy.