10 top tips for the perfect chocolate mousse cake

10 top tips for the perfect chocolate mousse cake

A combination of cooking chocolate and 70% cocoa chocolate reduces the sweetness of the mousse and gives it a richer chocolate flavour.

Make sure the bowl does not touch the water when melting the chocolate - you need a gentle, even heat to ensure you don't overheat the chocolate.

Ensure the bowl fits snugly on top of the saucepan, or the simmering water may splash up and into your chocolate, causing it to seize.

Alternatively, for a water-free method, you can melt the chocolate in the microwave on Medium, stirring every minute until melted and smooth.

Folding the cream into the chocolate in batches reduces the amount the mixture deflates. This keeps the mousse light and fluffy. 

You only need to tap the mousse on the bench lightly, too hard and you will reduce the air in the mousse -

you just want to remove any small air pockets.

Adding a little glucose to your glaze gives the chocolate a stunning glass-like finish. It absorbs any of the moisture that would otherwise ruin the shine.

Go slow, and don't overheat the chocolate for the glaze. If there are any small unmelted chocolate pieces, remove from the heat and stir until melted.

For a photo-finish slice, allow it to reach room temperature to bring back the shine, and cut it with a hot knife. Clean the knife between each slice.