Milk Chocolate Mousse I

Name: Milk Chocolate Mousse I
Yield: Makes 1 lb 5¼ oz/600 g
Ingredients: heavy cream; milk; sugar; gelatin; egg yolks; whipped cream; anglaise base; milk chocolate

Preparation info

Makes
1 lb

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	U.S.	Metric
Anglaise Base
Milk

Dessert
Chocolate

Method

To make the anglaise base for the mousse, bring the milk and cream to a boil over medium heat. Whisk together the egg yolks and the sugar and temper them with the hot mixture. Cook to nappé. Strain.
Bloom the gelatin sheets in cold water, then squeeze out excess water. Scale out 5¼ oz/150 g of the warm anglaise and add the gelatin, stirring to dissolve.