Gourmet Recipe: Homemade Chocolate Mousse
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, invites you to make his favorite childhood dessert, chocolate mousse.
For 12 individual mousses
PREPARATION: 45 minutes
Chocolate Mousse Ingredients
225g of egg yolks / 150g of n°1 caster sugar / 45g of water / 425g of Noir Equilibre Bar 66% / 570g of whipped cream 35% fat / 240g of egg whites / 60g of n°2 caster sugar
Preparing the Chocolate Mousse
- Melt the couverture chocolate at 55°C.
- Beat the egg whites by gradually adding the n°2 caster sugar.
- Cook the sugar n°1 and the water to 121°C and pour over the egg yolks. Whip with a mixer until very frothy.
- Incorporate the melted chocolate then the whipped cream. Finish with the whipped whites.
- Store in the fridge for 1 hour before pouring the ganache on top.
Chocolate Ganache Ingredients:
180g whipping cream 35% fat / 15g acacia honey / 80g Noir Equilibre Bar 66% / 30g Noir Bar 74% / 25g Lait Muscle Bar 40%
Preparing the Chocolate Ganache:
- Heat the cream to the boil with the honey
- Pour over the previously crushed chocolates. Leave everything to melt for 2 minutes.
- Emulsify using the whisk in small concentric circles until you obtain a smooth and shiny mixture.
- Pour the ganache at 31°C over the chilled mousse.
Tip from our Chef: if you don't have a food thermometer, put a little ganache on your lips. At 31°C, you should feel a cooling sensation.
