Chocolate mousse

Chocolate mousse

FOR 800 GR. 30 minutes
FiveStar: 
Average: 3 (1 vote)

INGREDIENTS

For the moussee

  • 450 gr. heavy cream, whipped
  • 200 gr. chocolate 70%, finely chopped
  • 8 gr. gelatin sheets, softened
  • 150 gr. water, cold
  • 80 gr. eggs
  • 40 gr. egg yolks
  • 40 gr. sugar

DIRECTIONS

For the moussee

Combine the eggs, egg yolks, and sugar in a bowl over simmering water, whisking constantly until it reaches 70⁰C. Pour the egg and sugar mixture in the mixer and whip on high speed with the whip attachment until light in color and foamy. Melt the chocolate in a bain marie, add the softened gelatin and mix to combine. Let the chocolate cool down slightly and add to the egg mixture. Whip the egg mixture on medium speed until it has cooled down to less than 30⁰C. Fold in the whipped cream, thoroughly incorporating it. Pour the mousse into a serving dish of your choice and refrigerate until completely set.

For the moussee

  • 450 gr. heavy cream, whipped
  • 200 gr. chocolate 70%, finely chopped
  • 8 gr. gelatin sheets, softened
  • 150 gr. water, cold
  • 80 gr. eggs
  • 40 gr. egg yolks
  • 40 gr. sugar

For the moussee

Combine the eggs, egg yolks, and sugar in a bowl over simmering water, whisking constantly until it reaches 70⁰C. Pour the egg and sugar mixture in the mixer and whip on high speed with the whip attachment until light in color and foamy. Melt the chocolate in a bain marie, add the softened gelatin and mix to combine. Let the chocolate cool down slightly and add to the egg mixture. Whip the egg mixture on medium speed until it has cooled down to less than 30⁰C. Fold in the whipped cream, thoroughly incorporating it. Pour the mousse into a serving dish of your choice and refrigerate until completely set.

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Comments

@Yiannis Lucacos

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