Chocolate Mousse

Chocolate mousse

Used products: Chocolate mousse

  • 50 g
    water
  • 175 g
    sugar

Preparation: Chocolate mousse

Cook to 123°C

Used products: Chocolate mousse

  • 170 g
    whole egg(s)

Preparation: Chocolate mousse

Lightly whip

Pour the cooked sugar over the eggs and beat until a ribbon forms.

Used products: Chocolate mousse

  • 60 g
    butter
  • 220 g
    CHD-Q65HAI

Preparation: Chocolate mousse

Melt to 45°C.

Used products: Chocolate mousse

  • 220 g
    35% cream

Preparation: Chocolate mousse

Whip to soft peaks

Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream.
Pour 120 g in glasses and refrigerate for at least 4 hours. 
Decorate with a petit four sec before serving. 

​Tips & Tricks: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavours.