Chocolate mousse


  • 100g chocolate
  • 45g caster sugar
  • 300ml semi skimmed milk
  • 2g iota Carrageenan

Gently heat the milk up to just below boiling point then add the sugar, chocolate and Carrageenan. Stir gently until the chocolate and sugar melt. Pour into moulds and leave to cool. Alternatively, pour into a cream whipper, charge with nitrous oxide and refrigerate until needed.

find ingredients

Kalys – Iota Carrageenan 100g

Price: £9.99

Cuisine Innovation – Carrageenan 100g

Price: £7.99

Iotazoon 300g

Price: £11.49

Texturas – Iota

Price: £13.95