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Custard-Based Chocolate Mousse

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Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This intensely chocolate mousse is very creamy and pairs wonderfully with various types of fruit.

Ingredients

Weigh the chocolate according to its cocoa content:

  • 11 ½ oz. (325 g) bittersweet chocolate, 70 percent cocoa
  • Or 12 ¾

Method

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). If you are making a white chocolate mousse, soak the gelatin in a bowl of very cold water.

Prepare the pouring custard (crème anglaise).

In a mixing bowl, beat the

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