Chocolate Mousse
Ingredients
- 100g (6 tbsp) Milk
- 88g (6 tbsp) Heavy Cream
- 36g (2 ea) Egg Yolks
- _______________________
- Or:
- 16g (3 tbsp) Egg Yolk Powder
- 20g (2 tbsp) Water
- _______________________
- 18g (1tbsp) Sugar
- 375g (13 oz) Dark Chocolate, Melted
- 400g (1 ¾ cups) Heavy Cream, Whipped to Stiff Peaks
- 1 Sheet Perfectagel Silver Gelatin
Equipment
- Piping Bags
- Silicone Spatula
- Whisk
Timing
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
Yield
1 Serving
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Prepare Gelatin and Combine
Bloom 1 sheet of silver gelatin in 1 cup of ice water for 5 minutes.
In a sauce pot heat the heavy cream, milk, and gelatin until it reaches 180°F.
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Prepare Egg Yolks and Combine
If using powdered egg yolks: dry mix the egg yolk powder into the sugar and then add the water to reconstitute. Whisk until combined.
In a medium sized bowl whisk together the egg yolks and sugar.
Slowly pour in the heated milk and cream mixture into the eggs while whisking.
Once ½ of the milk and cream mixture has been mixed in the eggs can be added to the rest of the mixture.
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Heat to Anglaise, Add Chocolate
Heat the anglaise mixture while whisking constantly until it reaches 167°F or coats the back a spoon (nappe). This mixture is an anglaise now.
Mix together the melted dark chocolate and anglaise and allow it to cool to body temperature before moving on.
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Fold Whipped Cream, Refrigerate
Fold in the whipped cream in three stages.
Allow the mousse to set in the refrigerator for 1-2 hours before use.
Tempered Chocolate
Ingredients
- 454g (1 Pound) High Quality Dark Chocolate
Equipment
- Instant-Read Thermometer
- Double Boiler
- Wax Paper
Timing
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield
~ 1 Pound
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Melt ⅔ Chocolate
Finely chop the chocolate and place ⅔ of the chocolate in a metal bowl over a saucepan of simmering water.
Stir the chocolate until its melted and remove from the saucepan from the heat.
Place an instant read thermometer in the chocolate and and cook to 120°F.
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Add Remaining Chocolate
Remove from the heat, add the remaining chopped chocolate and stir until the temperature cools to 82°F.
Return to the simmering saucepan of water and rewarm to 88°F, stirring the entire time.
Dip a piece of wax paper into the chocolate and examine it. If it dries quickly with a glossy finish and no streaks, the chocolate is tempered.
Strawberry Jus
Ingredients
- 450g (1 lb) Strawberries
- 15g (1 tbsp) Lemon Juice
- 100g (6 Tbsp + 2 tsp) Sugar
Equipment
- Double Boiler
- 250 Micron Superbag
Timing
Active Time: 5 Minutes
Total Time: 30 Minutes
Yield
2 cups
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Prepare and Reduce Strawberries
Remove stems and slice strawberries.
Using a double boiler heat the strawberries, lemon juice, and sugar over medium heat. cover and cook for 20-25 minutes. Stir regularly.
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Strain and Store
Using a 250 micron superbag, strain the juice.
Chill the juice and reserve for future use.