Coco Crispy Mousse

Name: Coco Crispy Mousse
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 24 chocolate cups
Ingredients: 4 1/2 ounces whole milk; 4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks; 1 1/2 ounces granulated sugar; 2 3/4 ounces egg yolks; 4 1/2 ounces bittersweet chocolate, chopped fine; 2 sheets gelatin, softened in cold water; 2 pounds dark chocolate, tempered; 2 pounds white chocolate, tempered

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Level: Advanced

Total: 3 hr 25 min (includes cooling and setting time)
Active: 45 min

Yield: 24 chocolate cups

Level: Advanced

Total: 3 hr 25 min (includes cooling and setting time)
Active: 45 min

Yield: 24 chocolate cups

Ingredients

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4 1/2 ounces whole milk

4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks

1 1/2 ounces granulated sugar

2 3/4 ounces egg yolks

4 1/2 ounces bittersweet chocolate, chopped fine

2 sheets gelatin, softened in cold water

2 pounds dark chocolate, tempered

2 pounds white chocolate, tempered

Directions

Special equipment:

half-sphere chocolate molds

Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil.
In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring.
Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F.
In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency.
Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour.
Pour the mousse into the chocolate cups and refrigerate until set, 1 hour.