Chocolate mousse

75 min
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Génoise sponge cake 0.1 ud
Basic syrup 0.025 l
Sterilised milk 0.12 l
Pasteurised egg yolk 0.065 kg
Sugar 0.018 kg
Fish tails 0.8 g
Dark chocolate coating 0.075 kg
Cream 0.2 l
Whipped cream with sugar 0.05 l
Black chocolate curls 0.01 kg
Orange coulis 0.06 l
See Recipe
Eggs 0.8 ud
Sugar 0.024 kg
Plain flour 0.024 kg
See Recipe
Sugar 0.013 kg
Water 0.013 l
See Recipe
Cream 0.05 l
Sugar 0.008 kg
See Recipe
Marmalade 0.045 kg
Water 0.015 l
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Soaked gelatine.
  • Make an English cream with the milk, yolks and sugar.
  • Dissolve the chocolate and gelatine in the hot cream.
  • Lower the temperature to 25 ºC.
  • Semi-whip the cream and add it to the mixture.
  • Fill the silicone moulds in semi-sphere shapes.
  • Place syrupy flat-rolled discs on the mousse.
  • Once cold, remove from the mould.
  • Decorate with a button of whipped cream with sugar and chocolate shavings.
  • Serve with orange coulis.
Nutritional information (1 portion)
Energy
423.5
kcal
Carbohydrates
32.58
g
Proteins
6.99
g
Lipids
29.0
g
Sugars 21.26 g
Salt (Sodium) 96.92 mg
Folic acid 24.06 ug
Vitamin C 0.43 g
Vitamin A 238.09 ug
Zinc 1.4 mg
Iron 2.97 mg
Calcium 89.08 mg
Cholesterol 241.18 mg
Polyunsaturated fatty acids 1.36 g
Monounsaturated fatty acids 8.78 g
Saturates 16.61 g
Fiber 1.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.