Getting ready for the chocolate mousse? Make sure you skills are up to scratch by watching Gordon's video
You’ve made it through the starter and the main course without a hitch, so it’s even more critical you end dinner on a high with a perfectly prepared dessert. And with Gordon’s sumptuous quick and easy chocolate mousse your guests are not going to be disappointed. But before you plunge in, there are a few essential skills you need to master. Thankfully Gordon’s on hand to help - before you know it you’ll be whipping cream as fast as a professional chef and be fully qualified in the fine art of melting chocolate. So check it out now and you’re guaranteed a fitting climax to your Cookalong meal.
When buying your chocolate go for a good quality dark chocolate. You should choose something with at least 70% cocoa solids - this will break down into a dark, smooth liquid when melted. Also, when whipping cream don’t take it out of the fridge too early – nice and cold and straight from the fridge will make it ten times easier to whip; as will a large-headed balloon whisk. With a small whisk and warm cream you might be there all day - so take note.
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