Chocolate Mousse

CHOCOLATE MOUSSE
09 Apr

Yields1 Serving
INGREDIENTS
 900 ml Heavy cream /whip cream
 425 g Dark chocolate
 45 g Gelatin Sheets
 300 ml Cold water
 170 g Egg
 85 g Egg yolks
 50 g Stevia
PROCEDURE
1

Assemble and prepare the desires pastries, containers, or molds that are to be used in the application of the mouse before beginning preparation.

2

Whip the cream to soft peak, cover and reserve under refrigeration.

3

Melt the chocolate in the bowl over barely simmering water (the bottom of the bowl should not touch the water) bring the chocolate to 120 F.

4

Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.

5

Combine the eggs, egg yolks, and stevia in a bowl over simmering water, whisking constantly until it reaches 135 F.

6

Pour the egg & stevia mixture in the mixer and whip on high speed with the whip attachment until light in color & foamy.

7

Meanwhile strain the gelatin well and melt it over a gentle water bath, add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature 75 F.

8

Combine the mixture into the melted chocolate, whisking vigorously.

9

Fold in the whipped cream, thoroughly.

10

Immediately pipe or spread into prepared pastries or containers, cover and refrigerate until completely set.

Ingredients

INGREDIENTS
 900 ml Heavy cream /whip cream
 425 g Dark chocolate
 45 g Gelatin Sheets
 300 ml Cold water
 170 g Egg
 85 g Egg yolks
 50 g Stevia

Directions

PROCEDURE
1

Assemble and prepare the desires pastries, containers, or molds that are to be used in the application of the mouse before beginning preparation.

2

Whip the cream to soft peak, cover and reserve under refrigeration.

3

Melt the chocolate in the bowl over barely simmering water (the bottom of the bowl should not touch the water) bring the chocolate to 120 F.

4

Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.

5

Combine the eggs, egg yolks, and stevia in a bowl over simmering water, whisking constantly until it reaches 135 F.

6

Pour the egg & stevia mixture in the mixer and whip on high speed with the whip attachment until light in color & foamy.

7

Meanwhile strain the gelatin well and melt it over a gentle water bath, add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature 75 F.

8

Combine the mixture into the melted chocolate, whisking vigorously.

9

Fold in the whipped cream, thoroughly.

10

Immediately pipe or spread into prepared pastries or containers, cover and refrigerate until completely set.

Chocolate Mousse