Equateur Chocolate Mousse with a Set Mango and Passion Fruit Compote

Name: Equateur Chocolate Mousse with a Set Mango and Passion Fruit Compote
Ingredients: 400 g cream; 200 g icing sugar; 100 g butter; 50 g water; Remaining juice from mango and passion fruit set compote; 230 g Cacao Barry Pure Origine Equateur 76%; 1 ripe mango, peeled, de-stoned and diced; 40 g corn flour; 1 vanilla pod, seeds only; 2 g pectin apple; 70 g sugar; Unsalted butter, as needed; 100 g sugar; 180 g eggs; 200 g passion fruit purée; 3 g salt; 3 g pectin apple; 50 g glucose; 75 g eggs; 20 g Cacao Barry Mycryo®; 500 g flour; 60 g water; 150 g sugar; 300 g butter

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Chocolate Mousse

180 g eggs
70 g sugar
230

Dessert
Vegetarian
ice cream

Method

Chocolate Mousse

Make a sabayon by whisking the eggs and sugar over a pan of simmering water.
When whisked to a ribbon stage the mix is ready, remove from the heat.
Whip the cream to a ribbon stage and melt the chocolate to 45°C.
Add one third of the cream to the chocolate until fully incor