08May
Dark Chocolate Mousse
Preparation
1
Soak the gelatine powder in cold water
Make crème anglaise
3Add chopped chocolate to crème anglaise
4Add whipped cream once the mix is cold
5Warm gelatine in a double boiler and add to the mix
6Pour in the mould and chill it
Ingredients:
- 1 Ltr Crème anglaise (see sauces)
- 0.7 Kg Chocolate truffle (See basic creams)
- 0.3 Kg Whipped cream
- 0.05 Kg Gelatine