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Mousse in a tower!

May 7, 2008

As every chef worth his salt knows, all food should be served in a tower. It was with this in mind that Hamish and I prepared chocolate mousse on Friday for a friend’s birthday. I used some acetate and a plastic comb (made for cakes, not hair, don’t worry!) to make the ‘tower’ part, and then we layered white and dark chocolate mousse within.

Sadly, my patience for tower-making only extended to four towers, and there was a great deal of mousse left over, so I used my silicone cupcake moulds to make chocolate cups – just dipped the cups into a melted bowl of chocolate, inverted them and left them to set, then carefully peeled the silicone off the chocolate… And voila! Chocolate mousse in edible cups. 🙂 These also have a layer of white chocolate mousse hiding beneath the surface.

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2 comments

  1. Best chocolate mousse I ever had. I kid you not!


  2. Thanks, Mr Oakley. 🙂 It’s even better when I use quality chocolate – I’ll have to let you try it sometime with 70% dark.



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