Boozy bitter chocolate mousse

Mike Carr

Mike Carr

5th October 2017
Mike Carr

Boozy bitter chocolate mousse

This boozy bitter chocolate mousse recipe comes from the menu at Restaurant 92.


  • 70-80% chocolate 200g
  • Double cream 200g
  • Whole milk 200g
  • Gelatine x3 sheets
  • 50ml of strong liqueur (can be orange, cherry, dark fruits, gin)
  • Salt x4g
  • 120g egg whites


Bloom gelatine in warm cream and milk. Melt chocolate to 37°C and fold through milk and cream cooling at 22°C and incorporate everything else. Freeze and pacotise( if you don't have a pacojet, set in a container and refrigerate and Roche or scoop).

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