White Milk And Dark Chocolate Mousse |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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This is a great mousse, you can do it without the ganache at the end if you like something lighter Ingredients:
white chocolate mousse |
9 oz. white chocolate |
1 1/2 tsp.unflavored gelatin |
5 tbsp. water |
1tbsp. light corn syrup |
2 egg yolks |
1/3 cup whipping cream |
2/3 cup dairy sour cream |
milk chocolate mousse |
6 oz. milk chocolate |
1/4 cup strong coffee |
2 tsp. unflavored gelatin |
3 tbsp. water |
8 tbsp. butter |
2 egg yolks |
1 1/4 cups whipping cream |
decoration |
chocolate ganache |
9 1/2 oz . dark chocolate |
1 1/2oz. heavy cream |
1 tbsp. butter. |
isomalt sugar decorations |
1.000 gr. isomalt sugar |
8 gr. water |
Directions:
1. Line round pan with a plastic wrap, the best you can.
2. WHITE CHOCOLATE MOUSSE
3. Break chocolate in small pieces and set aside.
4. In small bowl sprinkle gelatin unflavored glatin over 3 Tablespoons of water, put it in the microwave for 20 sec.
5. In a saucepan combine remaining water and corn syrup and bring to a boil, remove from heat and stir in gelatin, until perfectly dissolved.
6. Add chocolate pieces and beat until chocolate is melted and mixture smooth.
7. Beat in egg yolks 1 at the time.
8. In a bowl whip whipping cream and sour cream lightly, and fold int chocolate mixture.
9. Pour into prepared mold and refrigerate until set.
10. MILK CHOCOLATE MOUSSE
11. Melt chocolate with coffee, if you like in the microwave or in top of a double boiler or bowl set over a pan of simmering water.
12. Sprinkle gelatin over water, mix it and put it in the microwave for 20 sec. then stir gelatin into chocolate and then add the butter, until it is melted and the mix is smooth.
13. Then cool and beat in the egg yolks.
14. In a bowl, whip cream lightly and fold into chocolate mixture.
15. Pour milk chocolate over set whithe chocolate mousse.
16. Refrigerate until set, then cover with overlapping plastic wrap and refrigerate overnight.
17. Next day
18. Prepare dark chocolate Ganache by heating the heavy cream and adding the dark chocolate in little pieces, then finnaly the melted butter.
19. Let it stand and cool.
20. Take out the chocolate mousse and carefully peel the plastic wrap
21. Cover it with the ganache and refrigerate again.
22. ISOMALT DECORATIONS
23. This method is a little elaborated I only took some isomalt sugar and put it in the microwave only a few seconds then again and again until melted, then put it in silicone paper and with a glass cup just try to make decorations, you can look for detailed explanations here:
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