Chocolate Chantilly Mousse

Name: Chocolate Chantilly Mousse
Cuisine: French
Ingredients: 11 ¼ oz. (320 g) bittersweet chocolate, 70 percent cocoa; Or 12 ¾ oz. (360 g) bittersweet chocolate, 60 percent cocoa; Or 12 ¾ oz. (360 g) bittersweet chocolate, 60 percent cocoa; Or 12 ¾ oz. (360 g) bittersweet chocolate, 60 percent cocoa; Or 14 oz. (400 g) milk chocolate, 40 percent cocoa; Or 14 oz. (400 g) milk chocolate, 40 percent cocoa; Or 1 lb. (450 g) white chocolate, 35 percent cocoa, plus 3 sheets (6 g) gelatin; Or 1 lb. (450 g) white chocolate, 35 percent cocoa, plus 3 sheets (6 g) gelatin; Or 1 lb. (450 g) white chocolate, 35 percent cocoa, plus 3 sheets (6 g) gelatin; Well-chilled whipping cream, divided: 1 ¾ cups (400 ml) plus ¾ cup (200 ml)

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Chocolate Chantilly makes a somewhat dense mousse, a little dry, with a very pronounced chocolate taste. It works well with a crémeux.

Ingredients

Weigh the chocolate according to its cocoa content:

11 ¼ oz. (320 g) bittersweet chocolate, 70 percent cocoa
Or 12 ¾

Europe
France
Dessert
Microwave
Mediterranean

Method

Prepare at least 13 hours ahead of time.

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). For a white chocolate mousse, soften the gelatin in a bowl of very cold water.

Using a whisk or an electric hand beater, whip