Essentials

MOUSSE TEXTURES

3.3
CHOCOLATE MOUSSE WITH CRÈME ANGLAISE

Freezable Freezable

Ingredients

  • 650 g
    Guanaja 70%
    • Guanaja 70%
    • Caraïbe 66%
    • Jivara 40%
    • Azélia 35%
    • Caramélia 36%
    • Ivoire 35%
    • Blond Dulcey 32%
  • 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

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