Description
Silky smooth chocolate mousse molded into elegant bundt shapes, topped with a rich chocolate glaze, fresh blueberries, mint, and delicate edible flowers for a refined dessert that melts in your mouth.
Ingredients
Units
Scale
- 200g dark chocolate (60-70% cocoa), chopped
- 1 1/4 cups heavy cream
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons water
- 100g dark chocolate, melted (for drizzle)
- 1/2 cup fresh blueberries
- Fresh mint leaves
- Edible flowers (optional)
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons water and let sit for 5–10 minutes.
- In a saucepan, heat the milk and sugar until warm. Remove from heat and stir in the bloomed gelatin until dissolved.
- Pour the hot milk mixture over the chopped chocolate and stir until fully melted and smooth. Add vanilla. Let cool slightly.
- Whip the cream to soft peaks, then gently fold it into the cooled chocolate mixture in two additions until fully combined.
- Pour into silicone mini bundt molds and smooth the tops. Chill for at least 6 hours or overnight until fully set.
- Carefully unmold the mousse cakes. Drizzle with melted chocolate.
- Top with fresh blueberries, mint leaves, and edible flowers. Serve chilled.
Notes
- Use silicone molds for easy unmolding and elegant shape.
- Make sure mousse is fully set before unmolding to prevent collapse.
- Decorate just before serving for the freshest presentation.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 14g
- Sodium: 35mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
