Mat Armett's Chocolate mousse

Mat Armett's Chocolate mousse


2 people made this

About this recipe: A combination of different recipe ideas that gives a very rich and creamy Chocolate mousse that will impress no end!

MatArmett Derbyshire, England, UK

Serves: 6 

  • 300ml semi-skimmed Milk
  • 1 sachet gelatine
  • 6 tbsp Cocoa Powder
  • 300g caster sugar
  • 1 tbsp sunflower oil
  • 120g dark chocolate (70% cocoa preferable)
  • 600ml double cream
  • 1 tsp vanilla extract

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Gently heat the milk in a medium-sized saucepan, when near boiling point reduce heat to simmer and sprinkle in the gelatine whilst stirring (taking the time to do this removes the risk of finding undissolved gelatine in the finished product).
  2. Once gelatine is dissolved reduce heat and mix together the caster sugar, cocoa powder and sunflower oil then add the mix to the milk and stir until completely dissolved.
  3. Break and add in the dark chocolate and stir until melted, then take off the heat and allow to chill to room temperature.
  4. Using an electric mixer, whisk the double cream and vanilla extract until soft peaks form.
  5. Fold the cooled chocolate mix and the cream mix together until fully combined and spoon into serving dishes. Chill for 1 hour minimum before serving.

Recently viewed

Reviews (1)


It's delicious if you like it sweet, creamy, thick and chocolatey. One word of warning: when dissolving the gelatine stir until you think it's gone.. and then keep stirring other wise it'll ruin the pud! - 28 Aug 2012

Write a review

Click on stars to rate