Materials
- 75 g 35% fat cream
- 30 g egg yolk
- 100 g egg whites
- 30 g granulated sugar
- 150 g AFFRESCO COUPER 70
Preparation Stages
Ganache Preparation: Warm the cream, then combine it with melted Affresco Couverture 70 to create the ganache. Pour the hot cream over the melted chocolate in three parts. Add the egg yolks.
Whisk the Egg Whites: At the same time, beat the egg whites with the granulated sugar until soft peaks form.
Temperature of Ganache: Make sure the temperature of the ganache is 40-45°C (105-115°F) and that it is fully emulsified. Add a quarter of the whipped egg whites, mix and gently fold in the remaining whites.
Filling: Pour mixture into dessert glasses and refrigerate for at least 4 hours.
Service
Serve your chocolate mousse after it has cooled. Bon appetit!
This recipe pairs perfectly with the rich and intense chocolate taste of Affresco Couverture 70.