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Gourmet
5 shades of mousse
Made with Chocolate Dulcey 35% - Blond Cooking Range
For approx. 10 mousses
5 stepsRecipe Step by Step
01
DARK CHOCOLATE MOUSSE
75 g Heavy cream
150 g GUANAJA 70 % or 160 g CARAÏBE 66 % or 160 g MANJARI 64 % or 170 g EQUATORIALE NOIR 55 %
30 g Egg yolks
100 g Egg whites
25 g Sugar
Heat up the cream and, if necessary, add in the rehydrated gelatin.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
02
MILK CHOCOLATE MOUSSE
75 g Heavy cream
2 g Gelatin
195 g JIVARA 40 % or 210 g CARAMÉLIA 36 % or 215 g EQUATORIALE LAIT 35 %
30 g Egg yolks
100 g Egg whites
25 g Sugar
Heat up the cream and, if necessary, add in the rehydrated gelatin.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
03
BLOND DULCEY CHOCOLATE MOUSSE
75 g Heavy cream
2 g Gelatin
195 g DULCEY 35 %
30 g Egg yolks
100 g Egg whites
25 g Sugar
Heat up the cream and, if necessary, add in the rehydrated gelatin.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
04
WHITE CHOCOLATE MOUSSE
75 g Heavy cream
3 g Gelatin
195 g IVOIRE 35 %
30 g Egg yolks
100 g Egg whites
25 g Sugar
Heat up the cream and, if necessary, add in the rehydrated gelatin.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Add the egg yolks. At the same time, beat the egg whites and sugar until they form soft peaks. Check that the ganache is at 40-45°C and completely emulsified.
Add one-quarter of the beaten egg whites, mix and finish off by delicately adding the remaining whites.
05
STRAWBERRY INSPIRATION MOUSSE
260 g Strawberry purée
6 g Gelatin
170 g STRAWBERRY INSPIRATION
310 g Heavy cream
Slowly combine the hot purée with the melted STRAWBERRY INSPIRATION.
Mix using an immersion blender to form a perfect emulsion.
Once the mixture is at 35-40°C, combine with the cream.
Store in the refrigerator for 12 hours before use.
Mix using an immersion blender to form a perfect emulsion.
Once the mixture is at 35-40°C, combine with the cream.
Store in the refrigerator for 12 hours before use.
Assembly and finishing
