Milk Chocolate Mousse
Ingredients for Crème Anglaise
- 60 g —cream 35% Debic
- 60 g — milk 2.5%
- 35 g — egg yolks
- 15 g — sugar
- 14 g — gelatin mass
Ingredients for chocolate mousse
- 300 g —whipped cream (35%) Reny Picot
- 300 g —milk chocolate couverture GHANA 40% Cacao Barry
- 30 g —dark chocolate couverture Mexique 66 % Cacao Barry
CRÈME ANGLAISE:
Prepare the crème anglaise. Add gelatin, then pour over the chocolate and cocoa paste. Stir and emulsify with a hand blender at 45°C. Fold in the whipped cream in two parts.
ASSEMBLY:
Remove the rings from the insert. Assemble in reverse order in an 18 cm diameter ring (3.5 cm high). Pipe 340 g of mousse, then place the insert with the crustillant side facing up. Press down slightly. Smooth the surface and freeze.
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