Rich and dense: Whipped ganache base

A rich and pure-tasting mousse that whips directly from a blended chocolate ganache, this is the densest of the three and has a luxurious, truffle-like texture.

Heat the milk (1) in a small saucepan over a medium heat until just steaming.

Chop the chocolate and place it into a heatproof jug (pitcher). Pour the hot milk over the chocolate and let it sit for 1 minute.

Blend with a hand-held blender, scraping down the sides of the jug if needed, until completely smooth.

Add the chilled milk (2) and blend again until glossy and emulsified.

Pour into a container, place a layer of cling film (plastic wrap) on the surface, and chill for at least 4 hours.

Once chilled, transfer the ganache to the chilled bowl of a stand mixer fitted with the whisk attachment and whip for 2–4 minutes until light and aerated.

Spoon or pipe the mousse into bowls or glasses and chill in the refrigerator for 20 minutes, or up to 1 day, before serving.

Fluffy: Aquafaba meringue base

Light and airy, with a bubbly texture from the whipped aquafaba, this is the lightest mousse in texture, with a clean, melt-in-the-mouth finish.

Heat the milk in a saucepan until steaming.

Chop the chocolate and place it in a heatproof bowl. Pour the hot milk over the chocolate and let it sit for 1 minute, then whisk until smooth. Cover with a layer of cling film (plastic wrap), then leave to cool slightly. It is best to fold the meringue into the ganache when it is lukewarm or at room temperature, but not cold.

Place the aquafaba, sugar and cream of tartar in a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue forms stiff, glossy peaks – this may take 6–8 minutes.

Ensure the chocolate ganache base is no longer warm, then fold in one-third of the meringue to lighten it. Fold in the remaining meringue in two additions, keeping as much air in the mixture as possible.

Spoon or pipe the mousse into bowls or glasses and chill in the refrigerator for at least 1 hour, or up to 1 day, before serving.

Creamy: Custard base with whipped cream

This version has a creamy, velvety texture with a clean finish. It’s soft, rich and elegant – the most mousse-like in a classical sense.

Combine the milk, sugar and tapioca starch in a saucepan and whisk until smooth. Place over a medium heat and stir constantly for a couple of minutes until the mixture just begins to bubble and thickens enough to coat a spatula.

Chop the chocolate and place it in a heatproof bowl. Pour the custard mixture over the chocolate and let it sit for 1 minute, then whisk until glossy. Place a layer of cling film (plastic wrap) on the surface and leave to cool to room temperature.

In the chilled bowl of a stand mixer, whip the whipping cream for 3–4 minutes until medium peaks form.

Fold one-third of the cream into the cooled chocolate custard to loosen it, then fold in the rest in two additions until fully incorporated and there are no streaks.

Spoon or pipe into bowls or glasses and chill in the refrigerator for at least 1 hour, or up to 1 day, before serving.

Flavour variations

Vanilla paste | Add 1 teaspoon to any ganache or custard base. Orange zest | Infuse 1 teaspoon zest in the hot milk, then strain before using as directed. Espresso powder | Dissolve 1 teaspoon in the hot milk for a mocha version. Chilli flakes | Infuse ½ teaspoon in the hot milk, then strain for a warm, spicy note. Cardamom pods | Lightly crush 3 pods and steep in the hot milk for 5 minutes, then strain before use. Cinnamon stick | Simmer ½ stick in the milk, then remove before using. Whisky | Add 1 tablespoon to the finished ganache or custard once cooled. Sea salt flakes | Sprinkle on top before serving for a refined finish.