To give your Blond Dulcey a more melting texture, use the milk-based crème anglaise (recipe 2.2).
The ideal serving temperature for this mousse is 45°F (8°C).
If necessary, add rehydrated gelatin to the warm, strained crème anglaise.
Gradually pour over the melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
As soon as the mixture is smooth, check the temperature: 95-100°F (35-38°C) for white and blond-colored chocolates; 100-105°F (38-41°C) for milk chocolates; and 115-120°F (47-50°C for dark chocolates). Add the rest of the mousse-textured whipped cream.