Dark Chocolate Mousse
Ingredients
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- 1
Lightly whip the cream to soft peaks in the mixer.
- 2
Empty the mixer bowl and set the whipped cream aside in the refrigerator.
- 3
Meanwhile, melt the chocolate over a water bath (80°C).
- 4
Bring the water and sugar to 118°C.
- 5
Pour the cooked sugar over the previously beaten yolks in the mixer, on maximum speed, and let it whip until fully cooled (pâte à bombe).
- 6
Set out the whipped cream, the pâte à bombe and the melted chocolate on the work surface.
- 7
Vigorously mix a third of the cream into the melted chocolate.
- 8
Gently fold in the pâte à bombe.
- 9
Gently fold the remaining whipped cream into the previous mixture and use immediately.
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Per 100g
Allergens
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