Ingredients
2 cups Heavy Whipping Cream, Divided
1 cup Dark Chocolate Chips
4 Tablespoons Chocolate Syrup
1 Tablespoon Chocolate Shards
Method
Sources
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dataset
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Gathered
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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In a large mixing bowl, take 1/2 cup heavy whipping cream and beat until stiff peaks. Keep in the refrigerator. In a heavy bottom saucepan, simmer remaining heavy cream just until slight bubbles appear at the corners, stirring constantly. Keep an eye on it so that it does not burn at the bottom. Remove from heat and put the hot cream into another bowl containing the chocolate chips. Set aside for few minutes. After 5-6 minutes, stir chocolate and cream mixture until everything is well combined. Keep ganache mixture in the refrigerator for a few hours. Remove the chilled ganache and start whisking until stiff peaks form. Take glass serving bowls and drizzle strips of chocolate syrup onto the glass bowls to make them pretty. Fill half the bowl with the chocolate mousse mixture and then 1/4 of the bowl with plain cream. Garnish the top with chocolate shards and serve chilled.