News

Mar 24 2017


Chocolate Mousse

11 2/3 oz (330 g) bittersweet (60-68%) chocolate, finely chopped 4 g powdered NesProteins beef gelatin 1 cup (250 ml) whole milk 2 cups (500 ml) whipping cream, chilled Place chocolate in a heatproof bowl and melt over a pot of simmering water. Remove from heat and set aside. Bloom powdered gelatin in about 24ml of cold water. Bring milk to a boil in a heavy saucepan or add bloomed gelatin to milk. Stir to fully incorporate gelatin. Remove from heat. Pour about one-third of the milk mixture into the chocolate and whisk quickly to combine. Pour in another third of the milk and whisk to combine. Pour in the remaining milk and whisk to combine. The mixture should be very smooth and shiny. Place cream in bowl of a stand mixer and whisk with the whisk attachment until soft peaks form. When the chocolate mixture has cooled to 45 to 50C, fold in the whipped cream with a flexible spatula. Divide mousse among dessert glasses and chill for 12 hours. Mousse will keep for up to 2 days.