Essentials

MOUSSE TEXTURES

CHOCOLATE & CARAMEL MOUSSE

Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 390 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
    • Jivara 40%
    • Orizaba 39%
    • Bahibe 46%
    • Andoa Milk 39%
    • Tanariva 33%
    • Azélia 35%
    • Caramélia 36%
    • Satilia Milk 35%
    • Equatoriale Milk 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
    • Almond inspiration
  • 130 g Sugar
  • 300 g Whipping cream
  • 75 g Egg yolks
  • 900 g Whipping cream
Select your mixture’s total weight
For
g

Tips

The ideal serving temperature for this mousse is 6-8°C (42-45°F).

Recipe

Make a dry caramel with a frothy texture. Deglaze the caramel by adding the smaller portion of cream, which you have heated in advance.

Pour it over the egg yolks, stirring and cook at 84°C (185°F) as you would for a Crème Anglaise.

Add the rehydrated gelatin if necessary.

Gradually pour over the melted chocolate, stirring to form a smooth emulsion.

Immediately mix using an immersion blender to make a perfect emulsion.

Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.

Before you add it to the airy whipped cream, check your chocolate’s temperature: 40-43°C (105-110°F) for white and blond-colored chocolates, 42-45°C (110-115°F) for milk chocolates and 52-55°C (125-130°F) for dark chocolates.

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