Brisbane’s Best Chocolate Mousse

By Penny Kidd
14th Jul 2014

Mousse is one of those incredible desserts that make you feel like you're not really splurging too much. I mean, how can something that tastes light as air be that calorific? 

Surely it's not as naughty as a dense flourless chocolate cake or rich slab of cheesecake? And what perfect way to finish a meal than with a luscious, creamy dessert that will have you floating all the way home.

But what makes the perfect mousse and how can you create one at home? And, most importantly for those of us of lazy temperaments, where can be get the best chocolate mousse in Brisbane?

How do you make it?

To take a step back, mousses generally comprise four components — the base, the egg foam, a setting agent, and whipped cream.

- Bases are the flavour element to the mousse and can be fruit purees, custards, or ganache.

- Egg foams will add lightness and volume to the mousse – usually an Italian meringue. 

- The most common setting agent is gelatin although agar agar can be used as a vegetarian substitute.

- Finally, whipped cream contributes to a mousse's rich, creamy texture.

Who does the best chocolate mousse in Brisbane?

Chocolate is the classic flavour and there are more chocolate mousses in Brisbane than you can poke a spoon at.

But Chouquette's Shades of Chocolat caught our eye with their three layers of chocolate mousse — dark, milk and white — on top of a crunchy praline and feuilletine base.

If chocolate is not your thing, try Stokehouse's pistachio mousse served with raspberry jelly, dulcey, and earl grey tea ice-cream.

Keeping with the nut theme, Il Centro have an almond mousse with amaretto syrup, peach sorbet and almond Florentine.

Or for a citrus zing how about Lab's lemon and vanilla mousse with chocolate joconde, blackberry reduction, mascarpone, pink meringue and honeydew sorbet.    

Ready to get cooking? Check out our chocolate mousse recipe provided by our friends at Hatch & Co.  

Click here for more of Brisbane's best desserts!

TUL Note: Penny is a freelance food writer and obsessive cook, who has returned to Brisbane after ten years living in the UK and Melbourne. She is currently taking her passion for sweet treats one step further and learning the skills to become a pastry chef from her culinary idols, documenting her experiences through her blog Project Pastry.  

Image credit: Oh Sweet Day

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