the gourmet edit

May 1, 2017

the gourmet edit

Chocolate mousse

Recipe by Heston Blumenthal for MasterChef

  • 350g Callebaut 70% chocolate callets
  •  425g boiling water

Place chocolate into a large glass bowl.

Pour the boiling water over the chocolate and whisk until combined.

Place combined mix over an ice bath and whisk continuously until mixture thickens slightly to a custard consistency. Use the whisk to scrape the chocolate down from the sides of the bowl as you are whisking.

Remove bowl from ice bath and whisk vigorously until mix begins to swell, careful not to over-whip. Serve immediately.

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Full serve

In order to eat a healthy and balanced diet, it’s important to make sure you’re eating the correct portion sizes. According to,
a standard serve of grains are:

1 slice (40g) bread

½ medium (40g) roll or flat bread

½ cup (75-120g) cooked rice, pasta, noodles, barley, buckwheat, semolina, polenta, bulgur or quinoa

½ cup (120g) cooked porridge

²/³ cup (30g) wheat cereal flakes

¼ cup (30g) muesli

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