Trio of Valrhona Chocolate Mousse

Name: Trio of Valrhona Chocolate Mousse
Ingredients: 15 g granulated sugar (US); 30 g egg yolks; 235 g Valrhona Jivara milk chocolate, 40%, melted; 7 g silver gelatin sheets; 200 g Valrhona Ivoire white chocolate, 35%; 4 g gelatin sheets; 125 g whole milk / full fat milk; 125 g whole milk / full fat milk; 160 g Valrhona Manjari dark chocolate, 64%, chopped; 260 g heavy cream / double cream; 260 g heavy cream / double cream; Valrhona Dulcey crunchy pearls, 32%

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Jivara Milk Chocolate Mousse

4 g silver gelatin sheets
56 g whole milk / full fat milk

Dessert

Method

Jivara Milk Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Cook the Crème Anglaise to 82°C / 180°F. Add the gelatin, mixing well.
Place the chocolate in a medium size bowl. Pour the hot cream over the chocolate. Mix well and emulsify.
When the chocolate