Milk Chocolate 37% Mousse

Name: Milk Chocolate 37% Mousse
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: Makes: 630 g (1 lb 6 oz)
Cuisine: Australia
Ingredients: 60 g (2¼ oz) milk (3.5% fat content); 330 g (11½ oz) cream (35% fat content); 60 g (2¼ oz) egg yolks, at room temperature, lightly beaten; 30 g (1 oz) trimoline (see Glossary); 160 g (5¾ oz) chocolate (37% cocoa solids), chopped (see Glossary); 160 g (5¾ oz) chocolate (37% cocoa solids), chopped (see Glossary); 2 g (1/16 oz) gold leaf gelatine, soaked and drained (see Studio Note 5)

Preparation info

Makes:
630 g

Difficulty
Medium
Ready in
30 min

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Sweet Creation

Roast Pumpkin, Maple Bacon, Pecan & Milk Chocolate 37%

For this recipe we use ‘Nayarit’ chocolate from Chocovic, a fantastic product that I urge you to seek out. It contains yoghurt solids instead of the usual milk solids, which results in a slight tang in the chocolate; this, and the sweetness of the chocolate, make for an exciting combination in our Roast Pumpkin,

Ingredients

Oceania
Australia
Dessert

Ingredients

Method