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« MA-MOUSSE » Au chocolat!
Par Patrick AGNELLET
FOR THIS RECIPE
- Recipe for 10 pots
1/ Recipe for crushed raspberries: 60 g per pot
- 550 g raspberries
- 50 g granulated sugar
Crush the raspberries roughly, add the granulated sugar, then place in the bottom of the pot and set aside in the freezer.
2/ Recipe for chocolate mousse: 80 g per pot
- 210 g fresh cream, 35% fat
- 30 g milk
- 340 g dark chocolate, 65% cocoa
- 225 g very fresh egg white
- 37 g sugar
Make a ganache by bringing the combined cream and milk to the boil, then incorporate the chocolate and mix until the texture is smooth.
Whisk the 225g egg whites with the 37 g sugar until firm. Incorporate the meringue into the ganache while it is still warm. Immediately use a star nozzle to pipe the mixture over the previously frozen coulis.
3/ Finishing touches and decoration
This chocolate mousse can be garnished with any fruit or topping of your choosing.
OUR SMALL STEPS
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