RECIPES
All recipes« MA-MOUSSE » Au chocolat!
Par Patrick AGNELLET





FOR THIS RECIPE
- Recipe for 10 pots
RECIPE STEPS
1/ Recipe for crushed raspberries: 60 g per pot
INGREDIENTS
- 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
INGREDIENTS
- 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.
BRIEFLY
And by these cold temperatures, treat yourself to a creamy hot chocolate and a delicious spread. Find here the recipes of our chefs for a comforting snack!
After the Galettes, the bugnes arrive in the windows of your pastries!
Congratulations to Team Japan for winning the Pastry World Cup! France is second and Italy third. Congratulations to all the teams for their wonderful work!
Leave a Reply