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).
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.