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.
Coffret Maison Dark and Milk 24 chocolates
An iconic chocolate collection, featuring ganaches, and pralinés in dark and milk chocolate. Whether it's for you or a gift for someone else, you'll love La Maison du Chocolat's subtle chocolates.
Plain Truffles 90g
La Maison du Chocolat offers its plain chocolate truffles in collections of 2, 13, 35, or 58 chocolates. Our incredibly creamy mousse ganache filling is the sophisticated starting point of these delicious treats.
