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Japanese chocolate mousse.

Updated: Oct 1, 2021


Japanese chocolate mousse with dark chocolate, single and double cream topped with a fresh cherry served on a Noritake side dish by kurumicooks delicious and easy to make healthy Japanese Asian and Fusion food and  cooking for your kitchen

Chocolate desserts probably wouldn't be high on your list if you were asked to name Japanese foods but the Japanese actually consume more chocolate than any other Asian country and that's steadily increasing. T


he preference in Japan is not for chocolate bars but for chocolate desserts and cakes but this is also changing. Just type in "Japan chocolate" to your search engine and you'll find some very niche (and very expensive!) Japanese artisan chocolate brands. The preferred type of chocolate for the Japanese is for softer, darker, somewhat bitter blends with a high cocoa content. My recipe combines those two qualities into a rather yummy mousse dessert. I use 75% cocoa content dark chocolate mixed with milk, cream and gelatin as a gelling agent.

The result is a slightly firm, rich mousse that any chocolate lover out there will willingly gobble up.


If, like me, you enjoy a naughty but nice chocolate treat now and again, I can think of nothing better...you can find the written recipe just below. The Youtube tutorial by clicking Japanese chocolate mousse or scroll to the bottom of the page.


Happy cooking! Kurumi XXXX.


If you'd like to try a Japanese dessert which is animal free, then take a peek at my Coffee Kanten.

 

Japanese chocolate mousse

ingredients:


(makes 2 servings)


70g plain chocolate (70-75% cocoa)

5g (3 sheets) gelatin

170ml whole milk

20g sugar

100ml single cream


some whipped cream for topping


2 glasses or small cups (approx. 180-200ml each)

 

how to:


soak the gelatin sheets in water for 10 mins


break up the chocolate into small pieces, melt in a bowl over hot (but not boiling ) water in a saucepan


in another saucepan, combine the milk & sugar and stir over a medium heat for 1 min but don’t boil


squeeze any excess water from the gelatin , add to the pan and stir over low heat for 1 min (again, don’t boil)


add the chocolate and mix over a low heat, then add the cream and mix well again until blended well


pour into two glasses and refridgerate until set


once set, top with whipped cream and serve

 

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