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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
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.