Fundamentals
Mousse
- This contains
- Dairy
A light airy dessert that is made from combining whipped cream with an egg mixture that is often whipped to a foam but can also be cooked as a crème anglaise, and then folding these two elements together with melted chocolate to create the mousse.
Formula by Chocolate
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 570gChocolate
- 375gCream
- 1,445gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 590gChocolate
- 375gCream
- 1,465gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 570gChocolate
- 375gCream
- 1,445gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 590gChocolate
- 375gCream
- 1,465gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 580gChocolate
- 375gCream
- 6gGelatin
- 24gWater
- 1,485gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 620gChocolate
- 375gCream
- 6gGelatin
- 24gWater
- 1,525gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 820gChocolate
- 760gCream
- 9gGelatin
- 36gWater
- 2,125gTotal
- 200gMilk
- 200gCream
- 80gYolks
- 40gSugar
- 500gBase
- 900gChocolate
- 740gCream
- 10gGelatin
- 40gWater
- 2,190gTotal
Method
- 1
Bring milk, cream, sugar and yolks to 84°C/184°F creating a crème anglaise.
- 2
Strain and scale crème anglaise base.
- 3
Pour over unmelted chocolate and whisk to begin emulsification.
- 4
Refine emulsification with an immersion blender.
- 5
At 40°C/104°F, gently fold soft whipped cream into chocolate mixture.
