Spiced Chocolate Mousse With Blackberries

I've always secretly preferred store bought chocolate mousse. Mostly because home made mousse often ends up rather dense. That is until I learned to use a whipped cream gun (dispenser? machine?) to make wonderfully light mousse. This particular mousse is  light, without eggs, infused with some warming spices and served with seasonal black berries. 


  • 300 ml whipping cream
  • 100 grams good quality dark chocolate
  • 1 tblsp of sugar
  • 1 sheet of gelatin
  • 1 Balinese long pepper (or three black pepper corns)
  • 1 pinch of cinnamon
  • 1 pinch of cardamon
  • 1 pinch of nutmeg
  • 1/2 star anise (two points of the star)
  • 1 small pinch of salt
  • 2 cups of blackberries

Au Bain Marie

Heat all the ingredients (bar the gelatin and blackberries) gently au bain Marie. Soak the sheet of gelatin in cold water. Once the chocolate has completely melted into the cream let it cool slightly (80c) before adding the gelatin. Now taste the mixture. You can add more sugar or spices if you want. 

Pour the mixture through a fine sieve. This is crucial because you do not want to block the nozzle. Pour the mixture into the whipping cream gun. Don't add the nitrous yet. 

Allow the mixture to get really really cold or it won't set. I sped up the proceedings by using one of those wine cooler sleeves from the freezer. 

Gas it
Now screw on a canister of nitrous. Let all the gas escape remove the canister and add another. Now test your mousse, it might need yet another hit of nitrous. Add some blackberries to a glass and pipe on the mousse. Decorate with some more black berries and a stick of cinnamon.