Caramelized White Chocolate Mousse

Name: Caramelized White Chocolate Mousse
Yield: Yield: 1.03 kg/2 lb 4.24oz
Cuisine: United States
Ingredients: Gelatin sheets, silver, bloomed in cold water, excess water squeezed out 8 g .26 oz .73%; Caramelized White Chocolate 350 g 12.35 oz 34.06%; Heavy cream 400 g 14.11 oz 38.93%; Sugar 70 g 2.47 oz 6.81%; Eggs 200 g 7.05 oz 19.46%

Preparation info

Yield:
1.03 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Eggs 200 g 7.05 oz 19.46%
Sugar

Americas
United States
Dessert
Gluten-free

Method

Have the containers for the mousse readily available in a freezer.
Combine the eggs and sugar over a hot water bath and bring to 60°C/140°F, whisking constantly. Strain through a fine-mesh sieve into a bowl to remove any lumps.
Melt the caramelized chocolate over a hot water bath and add to the egg mixture. Stir well with a whisk.
Let the mi