Chocolate “Mousseux”
~Featured on the episode with Viviane Neri of IVP (Institut Villa Pierrefeu)~

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Ingredients for the Base
120 Gms Dark Melting Chocolate at 70%
90 Gms Butter
50 Gms Sugar
2 Eggs
20 Gms Cocoa Powder
180 Gms Egg Whites
70 Gms Sugar
Method for Base
- Melt in a double boiler; let it cool slightly to (40°C).
- Beat in the electric food mixed for about 5 minutes. Add in the prepared melted chocolate at 40°C.
- Whisk to a stiff peak and fold carefully into the chocolate mixture. Spread over a prepared, buttered baking tray to a height of 1 cm. Bake at 180°C in a pre-heated oven.
- Leave to cool on a cooling rack and cut into 8 disks of 12 cm diameter with a cookie cutter or with a sharp knife and using pastry circles as a guide.
Ingredients for the Mousse
30 Gms Sugar
80 Gms Water4 Egg yolks
300 Gms Dark melting chocolate at 70%
350 Gms Whipped cream (35% fat)
120 Gms Egg whites
40 Gms Sugar
Method for Mousse
- Heat to make syrup, let it cool slightly.
- Put into the bowl of the food mixer, whisk whilst pouring the syrup over the eggs yolks. Let it beat into a mousse until the mixture has doubled in volume.
- Heat to 40°C, add slowly into the egg and sugar syrup mixture.
- Then add the whipped cream.
Ingredients for the Glaze
1 Leaf of Gelatin (can be omitted)
100 Gms Water
60 Gms Sugar
Method for Glaze
- Soak in cold water.
- Boil together to make syrup.
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