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Equateur Chocolate Mousse with a Set Mango and Passion Fruit Compote
Preparation info
- Difficulty
Complex
Appears in
Published 2015
Ingredients
Chocolate Mousse
180 g 70 g 230
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
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