3.3
CHOCOLATE MOUSSE WITH CRÈME ANGLAISE
3 Days - Between 2-4°C (35-40°F)
Freezing is possible
Ingredients
-
560 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Extra Dark 53%
- Satilia Dark 62%
- Jivara 40%
- Orizaba 39%
- Bahibe 46%
- Andoa Milk 39%
- Tanariva 33%
- Azélia 35%
- Caramélia 36%
- Satilia Milk 35%
- Equatoriale Milk 35%
- Ivoire 35%
- Opalys 33%
- Waina 35%
- Blond Dulcey 32%
- Blond Orelys 35%
- Almond inspiration
- Milk Hazelnut 36%
- Dark Hazelnut 33%
- 600 g CRÈME ANGLAISE
- 900 g Whipping cream
Select the total weight of your device
Recipe
Complete the following Essential beforehand
Ingredients
- 500 g Whipping cream
- 500 g Whole milk
- 200 g Egg yolks
- 100 g Sugar
Recipe
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING: Heat to 84°C (185°F). 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 immersion blender 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: 35-38°C (95-100°F) for white and blond-colored chocolates; 38-41°C (100 105°F) for milk chocolates; and 47-50°C (115- 120°F) for dark chocolates. Add the rest of the mousse-textured whipped cream.