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Lino's Chocolate Mousse
23rd October 2020


This weeks’ recipe comes Lino Djalo, chef at Richmond Painswick. Originally from Lisbon, Portugal and a trained electrician, Lino was searching for a new a career when he came to us as a commis chef 4 years ago with very limited ability. He is now a chef de partie with a great spirit and work ethic. Lino brightens up the room with his personality and always seeks feedback on the dishes he has prepared, be it good or bad, as he always wants to improve. Lino’s favourite dish on our winter menu is the chocolate mousse, topped with raspberries. He enjoys preparing it and always gets positive feedback from residents and customers. Here’s the recipe so you can make Lino's chocolate mousse at home…

Ingredients: 

  • 150g Milk
  • 250g Milk Chocolate
  • 250g white chocolate
  • 500g double cream
  • 4x gelatine leaves
  • 160g caster sugar
  • A topping of your choice (we recommend raspberries!)

Method:

  • Melt the chocolate in a dish above boiling water
  • While the chocolate is melting, whisk the cream & sugar together to make stiff whipped cream
  • Add the gelatine leaves into the milk until they soften
  • When the chocolate is melted, allow to cool slightly and then add this into the whipped cream
  • Add in the milk
  • Line a mould with clingfilm and pour the mixture in to set
  • Allow a few hours to set to a fairly firm consistency, overnight is best
  • The mousse can then be tipped out onto a chopping board and portioned out
  • Finally, add the topping of your choice and serve







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