Chef School director shares dessert recipe he made for the Queen

Queen Elizabeth II turns 90 on April 21 and to mark the occasion, Chef John Higgins, Director of George Brown College’s Chef School, is sharing a recipe for one of her favourite desserts.

Higgins spent two years cooking for the Queen and her family at Buckingham Palace in the early 1980s and ganache mousse was among Her Majesty’s favourites. With five ingredients you can make this royal dessert and eat like a queen.

Ganache Mousse

Yields: 4 portions

Ingredients

  • Milk chocolate (room temperature, chopped): 156 grams
  • Dark chocolate (room temperature, chopped): 156 g
  • 35 per cent cream (boil, then add to chocolate): 125 g
  • Gelatin sheet (gelatin and whiskey soaked together and melted on a double boiler): 3 g
  • Whiskey: 1 oz
  • 35 per cent cream (soft peaks, 2-2.5 minutes on third speed): 750 g

Method

  • Chop chocolate and place in a small bowl.
  • Bring first quantity of cream to a boil and add/pour over chocolate. Allow to stand for one to two minutes.
  • Whisk to incorporate. Cool to 40 C.
  • Add melted gelatin and whiskey.
  • Whip second quantity of cream to semi-soft peaks and then fold in a ganache in thirds.

Notes

  • Do not over mix because it will separate
  • Keep mousse at room temperature
  • Use hot spatula for smoothing the mousse

Learn more about George Brown College’s Chef School.