Chocolate chiboust

1. Create the base pastry cream with milk, cream, sugar, egg yolks, corn starch and vanilla, heating the mixture to 85°C.
2. Add the gelatine sheets, which have been previously soaked in cold water.
3. Separately, whisk the egg whites with the invert sugar to medium peaks. Do not beat until stiff as it will make it difficult to incorporate the other ingredients.
4. Mix a small part of the whisked whites with the cream and add all the previously melted couverture.
5. Finally, fold in the remaining egg whites.

For this mousse type, you can optionally add approx. 0.1/0.2% of gelatine sheets (2 to 4 g of gelatine sheets for this recipe) to stabilise the mousse and prevent syneresis or water loss during refrigeration.

The final temperature of this mousse isn't as important as those that include whipped cream. It can be worked at a higher temperature, although after tests we found that it is best to keep the temperature within 24 to 28°C to ensure the couverture starts to crystallise to obtain a better final texture in the chiboust. 

This mousse can be used in all types of dessert, however ideally it should be used in those where the mousse doesn't need to be handled much. The final texture is not liquid, due to the whisked egg whites, so a piping bag with a wide tip can be used for assembly. It has good stability when refrigerated.