Chocolate Mousse
- Level:
-
Easy
Chocolate mousse
Used products: Chocolate mousse
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1.8 ozwater
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6.2 ozsugar
Preparation: Chocolate mousse
Cook to 123°C
Used products: Chocolate mousse
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6.0 ozwhole egg(s)
Preparation: Chocolate mousse
Lightly whip
Pour the cooked sugar over the eggs and beat until a ribbon forms.
Used products: Chocolate mousse
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2.1 ozbutter
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7.8 ozCHD-Q65HAI
Preparation: Chocolate mousse
Melt to 45°C.
Used products: Chocolate mousse
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7.8 oz35% cream
Preparation: Chocolate mousse
Whip to soft peaks
Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream.
Pour 120 g in glasses and refrigerate for at least 4 hours.
Decorate with a petit four sec before serving.
Tips & Tricks: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavours.
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