Used Cacao Barry products
Recipe components
Chocolate mousse
| Ingredients | Preparation |
|---|---|
| Cook to 123°C |
| Lightly whip |
Pour the cooked sugar over the eggs and beat until a ribbon forms. | |
| Melt to 45°C. |
| Whip to soft peaks |
Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream. | |
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. | |
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