Easy
20 min
No bake
6 to 8 glasses
Dark chocolate mousse recipe
An original recipe by L'Ecole Valrhona Gourmet
Utensils:
- Saucepan
- Whisk
- Glasses
Made with the products below :
1. Dark chocolate mousse
Ingredients:
- 2.645 oz / 75 g Heavy cream 36%
- 1.058 oz / 30 g Egg yolks
- 3.52 oz / 100 g Egg whites
- 1.058 oz / 30 g Sugar
- 5.29 oz / 150 g GUANAJA 70% dark chocolate
Prep time: 20 min
Rest time: 4h minimum
Steps:
- Heat the cream, then combine with the melted GUANAJA 70% dark chocolate to form a ganache.
- Pour the hot cream over the melted chocolate in three batches.
- Add the egg yolks.
- At the same time, beat the egg whites with the sugar until they form soft peaks.
- Make sure the ganache is at 105-115°F (40-45°C) and fully emulsified.
- Add a quarter of the beaten egg whites, mix and finish by delicately adding the remaining whites.
- Pour into dessert glasses, then allow to set in the refrigerator for at least 4 hours before serving.
