Choco Cherry

Level:
Difficult

Dulche Chocolate Mousse

Used products: Dulche Chocolate Mousse

  • 433 g
    sugar

Preparation: Dulche Chocolate Mousse

Cook at 121°C in 128g water

Used products: Dulche Chocolate Mousse

  • 250 g
    whipped egg yolk

Preparation: Dulche Chocolate Mousse

Add to create a pate à bombe. Whip until cold.

Used products: Dulche Chocolate Mousse

  • 500 g
    cream

Preparation: Dulche Chocolate Mousse

Heat at 80°C.

Used products: Dulche Chocolate Mousse

  • 11 leaf/leaves
    pre-hydrated gelatine

Preparation: Dulche Chocolate Mousse

Soak the gelatine in the warm cream

Used products: Dulche Chocolate Mousse

Preparation: Dulche Chocolate Mousse

Add to obtain a ganache

Used products: Dulche Chocolate Mousse

  • 2 l
    whipped double cream

Preparation: Dulche Chocolate Mousse

Mix with the pate à bombe. Add the cream through the mixture.

Sorbet Cherry Yoghurt