Chocolate Mousse "Selection Madagascar 72%"

Chocolate mousse// May 27, 2021 7:00:00 AM

INGREDIENTS

  • 290g chocolate "selection dark 70%"
  • 130g yolks
  • 60g eggs
  • 150g sugar
  • 50g water
  • 90g warm cream 35% (70°C)
  • 450g whipped cream 35%

chocolade dark

 

RECIPE

1. Melt the chocolate "selection Madagascar 72%" and heat it to 45°C.

2. Boil the sugar with the water to 121°C

3. Then put the yolks and eggs into a mash tun and add the hot syrup, beating continuously.

4. Beat until light and fluffy, at a temperature of 35°C it will normally be perfectly fluffy and at the right temperature to mix the mousse

5. Then add the hot cream to the chocolate "selection Madagascar 72%" and mix to obtain a nice smooth ganache.

6. Mix the whipped pâte à bombe under the ganache

7. Finally, mix in the whipped cream.

'SELECTION MADAGASCAR 72%'

premium dark