MOUSSE TEXTURES

3.3
CHOCOLATE MOUSSE WITH CRÈME ANGLAISE

Freezable Freezable

Ingredients

  • 650 g
    Guanaja 70%
    • Guanaja 70%
    • Abinao 85%
    • Ashanti 67%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Noire 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Kalingo 65%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Extra Amer 67%
    • Equatoriale Noire 55%
    • Extra Noir 53%
    • Satilia Noire 62%
    • Guanaja Lactée 41%
    • Jivara 40%
    • Orizaba 39%
    • Bitter Lactée 39%
    • Bahibe 46%
    • Andoa Lactée 39%
    • Tanariva 33%
    • Azélia 35%
    • Biskélia 34%
    • Caramélia 36%
    • Satilia Lactée 35%
    • Equatoriale Lactée 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
    • Almond inspiration
    • Milk Hazelnut 36%
    • Dark Hazelnut 33%
  • 900 g UHT cream 35%
  • 600 g CRÈME ANGLAISE
Select your mixture’s total weight
For
g

Tips

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).

Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g UHT cream 35%
  • 500 g Whole UHT milk
  • 200 g Egg yolks
  • 100 g Caster sugar
For g

Recipe

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.

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.

The Essentials Valrhona

  • CHOCOLATE MOUSSE WITH CRÈME ANGLAISE