Easy
30Mins
N/A
2/3 mousses
Easy and quick recipe for Dulcey 35% Valrhona blond chocolate mousse. An original recipe from the Valrhona Gourmet School.
Made with the products below :
1 - Making the mousse
Ingredients :
- 75g (2.65 oz) liquid whole cream
- 2g (0.07 oz) gelatin
- 195g (6.88 oz) Dulcey blond chocolate 35%
- 30g (1.06 oz) egg yolks
- 100g (3.53 oz) egg whites
- 25g (0.88 oz) granulated sugar
Preparation time: 30 min
Resting time: 12 hours in the refrigerator
Steps
- Heat the cream (adding the drained gelatin that has been previously rehydrated in cold water) and make a ganache by pouring the hot cream in three stages over the melted chocolate.
- Add the egg yolks.
- Meanwhile, whisk the egg whites mixed with the sugar until stiff peaks form.
- Check that the first mixture (ganache) is at 40/45°C and that it is perfectly emulsified.
- Add 1/4 of the whipped egg whites, mix and finish by gently adding the remaining egg whites.
- Refrigerate for 12 hours before serving.
What is Valrhona Dulcey blond chocolate?
The story of chef Frédéric Bau
Dulcey chocolate is a blond chocolate created by Valrhona, born from a happy accident by pastry chef Frédéric Bau. Its golden color distinguishes it from dark, milk, and white chocolates. Its flavor evokes biscuit, caramelized milk, and a slight hint of salt, similar to dulce de leche. Its smooth, melt-in-your-mouth texture makes it a highly prized ingredient in pastry making.
What is a Dulcey chocolate mousse?
Dulcey chocolate mousse is a light and airy spoon dessert made by folding melted Dulcey blond chocolate into whipped egg whites. The result offers distinct biscuit and caramel flavors, unlike classic mousses. This type of dessert is served in individual glasses or incorporated into a larger entremets, and requires only a few utensils.
Where can I find Dulcey chocolate?
Valrhona Dulcey blond chocolate is available directly from our online store, the official Valrhona website for individual customers. It can be found in baking bars or as nibs, ideal for making preparations such as mousse.
How do you melt Dulcey chocolate?
To melt Dulcey chocolate, two methods are possible: a double boiler or a microwave. In the microwave, heat in 30-second intervals at medium power, stirring with a spatula between each interval to avoid burning the chocolate. In a double boiler, heat gently without exceeding 40°C (104°F) to obtain a smooth and homogeneous texture. Dulcey, similar to white chocolate, is sensitive to heat and requires careful attention.
Can this Dulcey mousse recipe be prepared in advance?
Yes, Dulcey chocolate mousse is perfect for making ahead . It keeps perfectly well in the refrigerator for 24 to 48 hours, making it a convenient dessert for meals with friends or family. Simply cover it with cling film, pressing it directly onto the surface, and take it out a few minutes before serving. The mousse can also be frozen if it's part of a layered dessert.
What associations pair well with Dulcey?
Dulcey pairs naturally with hazelnut and praline , which enhance its indulgent character. Tangy fruits like raspberry, passion fruit, or cranberries create a beautiful contrast with its sweet notes. Speculoos, pecan, and maple syrup prolong its biscuity character. Coffee adds a touch of bitterness that balances the flavor of Dulcey, like in a modern twist on tiramisu.
Can this mousse be used in a dessert?
Yes, Dulcey chocolate mousse is perfectly suited for making a layered dessert . To ensure it holds its shape when cut, it's advisable to incorporate one or two sheets of gelatin into the mixture. Pour it into a layered cake ring over a hazelnut biscuit or praline crisp, and then freeze it. The smooth texture and caramelized flavors of Dulcey chocolate lend a distinctive character to this type of dessert.
