A recipe for Valentine.
Chocolate Mousse (For 4-6 servings)
Heavy Whipping Cream: 300g
Dark Chocolate: 120g
1. Put the bowl, heavy whipping cream, and whisk in the freezer for 10 minutes.
2. Whip 200g of the cream until smooth and firm with a medium/low-speed hand mixer. It should be softer than the cream we use to decorate a cake.
3. Boil 100g of the cream and pour on the chopped dark chocolate. Mix with a spatula to make a ganache. To succeed in the ganache, we ensure the chocolate melts in the cream and the mixture is around 40-45 degrees Celsius with a thermometer before we stir.
4. Add half of the whipped cream to the ganache and mix gently with a spatula. Add the rest of the whipped cream and mix till even and smooth.
5. Pour into small bowls and keep in the fridge for at least 4 hours before serving.
Heavy Whipping Cream: 300g
Dark Chocolate: 120g
1. Put the bowl, heavy whipping cream, and whisk in the freezer for 10 minutes.
2. Whip 200g of the cream until smooth and firm with a medium/low-speed hand mixer. It should be softer than the cream we use to decorate a cake.
3. Boil 100g of the cream and pour on the chopped dark chocolate. Mix with a spatula to make a ganache. To succeed in the ganache, we ensure the chocolate melts in the cream and the mixture is around 40-45 degrees Celsius with a thermometer before we stir.
4. Add half of the whipped cream to the ganache and mix gently with a spatula. Add the rest of the whipped cream and mix till even and smooth.
5. Pour into small bowls and keep in the fridge for at least 4 hours before serving.
From the book "Le Meilleur Du Chocolat" by Jacques Genin