chocolate mousse

Name: chocolate mousse
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 sheets Gelatine; 3 Egg yolk (size M); 1 TEASPOON Cornstarch; 50 g Sugar; 300 ml Milk; 150 g double cream; 150 g Whipped cream; 150 g Dark chocolate; 75 g white chocolate

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

4 sheets Gelatine
3 Egg yolk (size M)
1 TEASPOON Cornstarch
50 g Sugar
300 ml Milk
150 g double cream
150 g Whipped cream
150 g Dark chocolate
75 g white chocolate

Directions

1
Soak gelatine in cold water. Mix egg yolks, starch and sugar in a metal bowl. Heat the milk to just before boiling point and add it while stirring continuously. Heat slowly over a hot water bath while stirring constantly until the cream thickens (do not boil!).
2
Squeeze the gelatine, add to the cream and dissolve in it while stirring. Place the bowl in a cold water bath and let it cool down while stirring occasionally.
3
Whip the double cream and cream together and fold into the cooled cream. Coarsely chop the dark chocolate and melt slowly over a warm water bath, allow to cool briefly. Fold the melted chocolate into 2/3 of the cream.
4
Pour dark chocolate mousse into 4 glasses (approx. 200 ml each). Coarsely chop white chocolate and melt slowly over a warm water bath, let cool down briefly. Fold chocolate into the last third of the cream.
5
Pour light mousse over the dark mousse. Chill for about 2 hours.