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The result of this recipe is an exquisite, light, and fluffy mousse with an intense chocolate flavor. I recommend using good-quality chocolate for the best texture and richest flavor. For a stronger flavor, use dark or semisweet chocolate with a high cocoa content. This absolutely spectacular mousse is ideal as a spoon dessert or for filling cakes and pies.
The first step is
Whip one cup heavy cream until stiff peaks form
The second step is
Melt in a bain-marie or microwave oven 300 grams of milk chocolate couverture.
The third step is
Prepare a syrup with ¼ cup of water, 50 g sugar, 1 pinch of salt, 1 teaspoon vanilla and a teaspoon of glucose until almost firm ball or reaches 113 degrees Celsius.
The fourth step is to beat four egg yolks until they look like mayonnaise
Once the syrup reaches the required ball stage, it is added to the yolk mixture on medium speed and after adding it, continue beating on high speed. When the mixture cools, stop beating
Start by adding half of the melted chocolate to the meringue with egg yolks and mix quickly with a spatula. Add the other half of the chocolate. Notice how it hardens as the chocolate is added.
Continue adding the whipped cream in three or four parts without stirring too much.
Finally, add a teaspoon of vanilla flavor or coffee liqueur to improve the taste.
Transfer the mixture to a glass container preferably, and cover with plastic wrap and and refrigerate overnight.
The first step is
Whip one cup heavy cream until stiff peaks form
The second step is
Melt in a bain-marie or microwave oven 300 grams of milk chocolate couverture.
The third step is
Prepare a syrup with ¼ cup of water, 50 g sugar, 1 pinch of salt, 1 teaspoon vanilla and a teaspoon of glucose until almost firm ball or reaches 113 degrees Celsius.
The fourth step is to beat four egg yolks until they look like mayonnaise
Once the syrup reaches the required ball stage, it is added to the yolk mixture on medium speed and after adding it, continue beating on high speed. When the mixture cools, stop beating
Start by adding half of the melted chocolate to the meringue with egg yolks and mix quickly with a spatula. Add the other half of the chocolate. Notice how it hardens as the chocolate is added.
Continue adding the whipped cream in three or four parts without stirring too much.
Finally, add a teaspoon of vanilla flavor or coffee liqueur to improve the taste.
Transfer the mixture to a glass container preferably, and cover with plastic wrap and and refrigerate overnight.
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