Ingredients
Equipment
Method
Chocolate Mousse (Crème Anglaise Base)
- Fill a bowl with cold water. Place the gelatin sheets in the cold water, one by one. Let gelatin soak for about 10 minutes. This process is called "blooming." Remove and squeeze; set aside.
- Prepare the bain-marie: Fill a medium size saucepan with a couple of inches of water. Bring the water to a very gentle simmer over low heat, then immediately turn it down so it's just barely steaming or shivering. The water should not be boiling. Place a heatproof bowl (glass or stainless steel) on top of the saucepan. Ensure the bottom of the bowl does not touch the water. This creates a gentle, indirect steam heat. Place your chopped dark chocolate into the dry, clean bowl. Allow the chocolate to melt slowly, stirring occasionally. As soon as the chocolate is just melted, remove from the heat.
- For the crème Anglaise: In a separate saucepan, bring milk along with one-third of the sugar to a boil. In the bowl, beat together remaining sugar and egg yolks.
- Temper the egg yolk-sugar mixture with hot milk.
- Return the egg-milk mixture to the saucepan. Cook creme Anglaise on medium heat until thermometer reads 185ºF/85ºC; stirring constantly. Remove custard from the heat, and whisk in the bloomed gelatin.
- Sieve the creme anglaise over the melted chocolate – Whisk well and let cool to 96ºF/35-36ºC before adding the whipped cream.
- In the chilled mixing bowl, whip heavy cream to medium-soft peaks.
- Incorporate one-third of the whipped cream into the chocolate mixture with the whisk. Then add the remaining whipped cream. Finish folding it using the rubber spatula. The chocolate mousse is now ready to use!
Storage
- The chocolate mousse can be refrigerated for up to 5 days, or kept frozen for 3 months.
