Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA CUSTARD MOUSSE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 520 g
    • P125 Coeur de Guanaja 80%
  • 80 g Sugar
  • 900 g Whipping cream
  • 700 g CRÈME ANGLAISE
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar in the mousse to 95 g.

Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g Whipping cream
  • 500 g Whole milk
  • 200 g Egg yolks
  • 100 g Sugar
For g

Recipe

Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.

Bring the cream and milk to a boil. Combine the egg yolks and sugar.

Stir the two mixes together and heat to 84/86° C (183/187° F) until it coats the back of a spoon.

Filter through a fine chinois and cool down quickly if not used straight away.

Add the 80 g of sugar to the hot custard. Emulsify the hot and strained custard with the melted P125 COEUR DE GUANAJA chocolate with a rubber spatula like for a ganache in order to obtain a smooth, shiny and elastic texture.

Perfect the emulsion with an immersion blender. Stabilize the emulsion with a little bit of the foamy whipped cream if necessary.

As soon as the ganache is smooth, ensure the temperature is between 45 and 50° C (113/122° F) and fold the remaining foamy whipped cream in delicately.

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