One of our favourite dessert, has to be made just before serving, as it will set if being left waiting. Made with 70% dark chocolate, and whipping cream only, skill and temperature control is most important.
First melt chocolate in water bath to around 40˚C, whisk 10% more by weight of whipping cream, whisk to thicken slightly, not yet soft peak. In fast movement, scrape all chocolate into cream, whisk quickly a few times to combine….. ready !
The most velvety light chocolate mouse.
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