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Valrhona Chocolate Mousse Pops

Valrhona Chocolate Mousse Pops

© Recipe courtesy of Michelle Tsang


Makes 8


gelatine leaves

62ml full cream milk

170g Valrhona Manjari chocolate fèves

250ml cream


350g Valrhona Caramélia or Manjari fèves

70ml extra virgin olive oil (EVO)

Valrhona dark crunchy pearls or Fresh As freeze-dried raspberries , to garnish


Place gelatine leaves in a bowl of cold water and set aside for 10 minutes to soften.

For the mousse, melt chocolate using a double boiler. Warm the milk and stir into the melted chocolate until combined.

Gently squeeze excess water out of the gelatine leaves, then add to the chocolate mixture. Mix thoroughly to combine.

With an electric mixer, whisk the cream until thickened. Add 1/3 of the whipped cream to the chocolate mixture. Mix until combined, then lightly fold the rest of the whipped cream into the chocolate mixture. Pour into popsicle moulds (silicone preferred), insert wooden stick, and freeze for 3 hours or until solid.

For the chocolate shell, place chocolate and EVO into a large bowl and melt using a double boiler. Stir to combine. Pour into a tall glass and set aside to cool a little. Ensure the glass is wide and tall enough to submerge the mousse pop.

To assemble, line a baking tray with baking paper. Working quickly, remove a mousse pop from the mould and dip into the chocolate shell mixture. Ensure the pop is well coated and pull back out in a swift motion. Allow excess chocolate shell mixture to drip back into the tall glass. Place the pop onto the lined baking tray and immediately sprinkle with dark crunchy pearls and freeze-dried raspberries.

Allow to set for 5 minutes before serving or store in the freezer in a sealed container for up to one month.

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