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
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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