Gourmet Recipe : Chocolate Mousse Recipe
An airy mousse with intense notes of chocolate, a crunchy disk of ganache…a cloud of sensations and a play on textures in this dessert, a childhood favorite of our Master Chef Nicolas Cloiseau.
For: 12 individual mousses
Prep time: 45 minutes
Chocolate Mousse Ingredients
225g egg yolks - 150g caster sugar (1) - 45g water - 425g Noir Equilibré chocolate bar 66% - 570g whipped fleurette cream 35% fat - 240g egg whites - 60g caster sugar (2)
Crafting Chocolate Mousse: Step-by-Step Creation
- Melt the chocolate at 55°C.
- Beat the egg whites adding the caster sugar little by little (2).
- Heat the sugar (1) and water to 121°C and pour over the egg yolks. Beat until mousse-like texture.
- Add the melted chocolate then the whipped fleurette cream. Finish with the whipped egg whites.
- Put in the refrigerator for 1 hour before pouring the ganache on top
Chocolate Ganache Ingredients and Recipe
Ingredients :
180g fleurette cream 35% fat - 15g Acacia honey - 80g Noir Equilibré dark chocolate bar 66% - 30g Noir Robuste dark chocolate bar 74% - 25g Lait Musclé milk chocolate bar 37%
Steps by steps
- Bring the cream with honey to a boil.
- Pour over the previously chopped chocolate. Let it all melt for 2 minutes.
- Emulsify with a whisk by making small concentric circles until you obtain a smooth and shiny mixture.
- Pour the ganache at 31°C.
Tip from our Chef: if you do not have a food thermometer, put a little ganache on your lips. At 31°C, you should have a sensation of cold.
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