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Ginger-chocolate mousse 02 Mar
tagChocolade, Experiment, Ginger, Nagerecht, Orange, Slagroom, Volle melk

Ginger-chocolate mousse

Tried a variation of the chocolate mousse I made when I just started to write for this blog. I added some ginger & orange zest to the mousse of the original recipe. Inspired by my previous blogpost and of course Allerhande which that recipe was based on.

Ginger-chocolatemousse

This time the result turned out to be real fresh because I added the orange zest. Also the ginger gave the dessert a nice twist. You could barely notice it but it gave the dish an edge.

Ingredients (serves 4)

200 grams chocolate (72% cacao)
250 ml whipping cream
150 ml milk
zest of 1 orange
1 inch ginger
sugar

Preparation

Warm the milk in a pan. When it’s almost at boiling point turn of the heat. Break the chocolate and stir it through the warm milk. When the mixture is smooth let it cool of a bit.

During this time you can whip the cream in a fat-free bowl. Fold this into the chocolate mixture. Also add some flavor at this point. In my case sugar, orange zest & grated ginger. Put the bowl in a fridge for at least a couple of hours. Erwin from my previous post was right, a whole night is even better to get a right thickness of the mousse.

Recipe sources: Allerhande & Kookjegek

3 Responses to “Ginger-chocolate mousse”
  1. what a wonderful pic, and great tasting recipe 🙂

  2. So simple, yet decadent! Lovely presentation!

  3. Yummy…mouthwatering snapshot…thanks for sharing…it looks great.

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