Recipe courtesy of Damien Bagley
Coco Crispy Mousse
- Level: Advanced
- Yield: 24 chocolate cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 539
- Total Fat
- 37
- Saturated Fat
- 22
- Carbohydrates
- 46
- Dietary Fiber
- 5
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 69
- Sodium
- 54
- Total: 3 hr 25 min (includes cooling and setting time)
- Active: 45 min
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
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.