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.
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.
Servings
12 individual servings
Prep time
45 minutes and 1 hour rest
Cook time
No cook time
Chocolate mousse ingredients
225g egg yolks
150g caster sugar (1)
45g water
425g Noir Équilibré 70% Chocolate Bar
570g whipped fleurette cream 35% fat
240g egg whites
60g caster sugar (2)
Chocolate ganache ingredients
180g fleurette cream 35% fat
15g Acacia honey
80g Noir Équilibré 70% Chocolate Bar
30g Ghana Captivant 68% Chocolate Bar
25g Lait Musclé 39% Chocolate Bar
Directions for the chocolate mousse making:
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Melt the chocolate at 55°C
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Beat the egg whites adding the caster sugar little by little (2).
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Heat the sugar (1) and water to 121°C and pour over the egg yolks. Beat until mousse-like texture.
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Add the melted chocolate then the whipped fleurette cream. Finish with the whipped egg whites.
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Put in the refrigerator for 1 hour before pouring the ganache on top
Directions for the chocolate ganache making:
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Bring the cream with honey to a boil.
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Pour over the previously chopped chocolate. Let it all melt for 2 minutes.
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Emulsify with a whisk by making small concentric circles until you obtain a smooth and shiny mixture.
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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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