Easter Creamy Chocolate Mousse

Easter Creamy Chocolate Mousse

Here’s what you will need:
*Makes 4 servings
2.16 cup (500ml) of Whipping Cream
2 Gelatin Sheets
2 large (85g) Eggs
1 large (50g) Egg yolks
1/4 cup (50g) of Granulated sugar
1.88 cup (300g) of chocolate chips
1 Bhang THC Dark Chocolate bar
2 tsp Vanilla extract

Step 1
Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store in the refrigerator.

Step 2
Place the dark non-infused chocolate in a stainless steel or glass bowl. Place the bowl over a pot of simmering water. Continue to stir until all pieces are melted. Set aside.

Step 3
Time to prepare the gelatin! Place the gelatin sheets in a small bowl filled with cold water for 5 – 10 minutes.

Step 4
Cook the egg mixture: Mix the egg yolks, eggs, vanilla extract, and sugar together in a stainless steel or glass bowl. Place the bowl over a pot of simmering water. Continuously whisk the mixture until it thickens and reaches about 60ºC.

Step 5
Place the egg mixture in a stand mixer (or in a large mixing bowl with an electric mixer) and whisk on high speed until it becomes light and fluffy.

Step 6
Add the gelatin. Squeeze the water out of the soaked gelatin sheets and place in a bowl. Place that bowl in a bigger bowl containing hot water to gently melt. Once melted, add the gelatin to the egg mixture and continue to whisk on high speed.

Step 7
Switch your mixer to low and slowly whisk in the melted chocolate into the egg mixture.

Step 8
Fold the chocolate mixture into the cream. Gently fold the chocolate mixture into the whipped cream, add a little at a time to retain as much air in the mousse as possible.

Step 9
Pour into individual serving dishes. Place in the fridge for at least 2 hours to chill.

Step 10
Before serving, shave or chop the infused Bhang Chocolate on top of each individual serving for precise dosing.

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