This mouse was amazing and my favorite part was the mouse with the strawberry sauce! They went so nice together and with the almonds it was fabulous! Although I have to say that this recipe makes a lot!
Voici une recette pour une mousse au chocolat délicieuse. Attention, ça en fait beaucoup!! (Notez bien que la version française de cette recette est en rose)
Ingredients for the mousse Ingrédients pour la mousse
200 grams white chocolate* 200 g de chocolat blanc*
3 egg yolks 3 jaunes d’œufs
50 grams heavy cream, not whipped 50 g de crème entière
4 grams gelatin (powder or leaves: each leaf is 2 grams) 2 feuilles de gélatine
450 grams heavy cream, whipped 450 g de crème entière, montée
Ingredients for the strawberry sauce Ingrédients pour la sauce
300 grams strawberries 300 g de fraises
100 grams sugar 100 g de sucre
sliced almonds for the garnish des amandes effilées
* You can use dark chocolate or milk chocolate instead of white chocolate if you like!
* Vous pouvez prendre du chocolat au lait, noir ou même du chocolat blanc!
Mousse au Chocolat
1. Chop 200 grams of white chocolate, then melt it in a double boiler. White chocolate is more difficult to melt than dark chocolate, so don’t be surprised when you have a few lumps.
2. Add 50 grams of cold heavy cream to melted chocolate. Whisk together, then reheat mixture. This mixture will not be smooth.
3. Separate eggs, storing the whites uncovered in the fridge for another recipe. Add the egg yolks to the chocolate mixture.
4. 1. To soften gelatin, use a large bowl of cold water and put the leaves in until they are softened (about 10 minutes). Then squeeze the water out of the gelatin. Fill the same bowl with boiling water and use it as a bain-marie to dissolve the gelatin. If using the powdered gelatin, read on:
5. Beat 450 grams of heavy whipping cream to soft peak stage. There are two stages in whipping cream, the first is soft peak stage and the second is Chantilly.
6. Add a bit of the whipped cream to the dissolved gelatin, or add the powdered gelatin to the whipped cream. Add this mixture to the chocolate and egg yolk mixture.
7. Fold in the rest of the whipped cream. Pour into a bowl (not necessarily a serving bowl as this will be spoon out dessert onto dessert plates) and refrigerate until set. I had mine in the fridge for 2 hours.
Version française
Après avoir cassé le chocolat on en petits morceaux, le faire fondre dans une casserole au bain marie. Ajouter 50 g de crème liquide au chocolat. Bien mélanger et chauffer le tout. Ajouter les jaunes d’œufs au chocolat.
Faire monter les 450 g de crème entière en neige, en ajoutant la poudre de gélatine. Ajouter délicatement votre crème fouette au chocolat, à la maryse. Placer le tout dans le réfrigérateur.
Pour servir, tremper une cuillère dans de l’eau chaude et poser une grande cuillerée de mousse sur un joli plat. Ajouter de la sauce à la fraise et des amandes !
Strawberry Sauce
1. Clean strawberries at the last minute by dipping them in a large bowl of cold water. Hull them after washing so that they do not become water logged. Cut them in half.
2. Put 100 grams of sugar over the cleaned strawberries and leave them to macerate (to macerate is to soften or become softened by soaking in a liquid) for 1 to 2 hours.
3. At this point, strawberries and sugar mixture can be simply put threw a sieve or a food processor which with make it a smooth sauce.
Version française
Laver les fraises à la dernière minute, puis les équeuter et les couper en deux.
Saupoudrer 100 g de sucre sur les fraises et laisser macérer une ou deux heures. Macérer veut dire : Laisser tremper un aliment dans un liquide afin que l'un et l'autre échangent leurs saveurs.
Placer les fraises dans un robot et pétrir jusqu’à l’obtention d’une sauce.
To Serve it the French Way
1. Pour a small amount of strawberry sauce on each dessert plate.
2. Keep a pot of boiling water handy as you begin to scoop the set mousse out. Dip the spoon into the boiling water to prevent the mousse from sticking between scoops. Lay the scooped mousse on the strawberry sauce. Try 3 scoops of mouse for each person.
3. Toast sliced almonds in a clean frying pan, until golden and sprinkle on top of the mousse, or you can add a few leaves of fresh mint instead of the almonds. Really, just decorate with a raspberry or a whole strawberry or use anything as you wish.
You could also put some mousse in individual serving dishes before you refrigerate it. This would make it easy to serve as a dessert if you do not have time to plate your dessert after a meal!
Tonight I made the mousse with semisweet dark chocolate chips instead of white chocolate like you suggested. I also used 1 entire envelope of Gelatine, so double the amount in the original recipe. It set quickly and was delicious! Love your blog and cannot wait for the next post!