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Japanese Chocolate Mousse

Prep Time:

25 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

Did you know that the Japanese eat more chocolate than any other Asian country? This mousse is an example of how the Japanese like their chocolate - soft and with a high cocoa content. I make these as an occasional treat but I warn you, they can be habit forming!


70g plain chocolate (70 - 75% cocoa content)

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)


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 (don't use a lid, you want to keep the steam away form the chocolate)

in another saucepan, combine the milk & sugar and stir over a medium heat for 1 min but allow it to boil

squeeze any excess water from the gelatin, add to the pan and stir over low heat for 1 min (again, allow the liquid to 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 (2 -3 hours)

top with whipped cream and serve

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