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Chocolate mousse
Ingredients:
-
Dark couverture
Extra-bitter
Guayaquil - Cocoa powder Extra Brute
- Pure cocoa liquor Grand Caraque
Chocolate mousse
Use Extra Brute cocoa powder for its slightly red colour.
| Preparation | Ingredients |
| Bring to a boil | 50 g water
125 g granulated sugar |
| Pour over | 380 g pasteurised whole eggs |
| Cook in a bain-marie and cool in a blender setting No. 2 on | |
| Melt at 50°C | 250 g dark couverture Extra bitter Guayaquil |
| With | 140 g pure cocoa liquor |
| And | 70 g cold butter |
| Pour cocoa mixture onto “pâte à bombe” and add | 600 g frothy whipped cream |
| Decorate the timbales | |
| Sprinkle the top with | Extra Brute cocoa powder |