Project C Project C
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WEEK 19

White, dark and Ruby chocolate mousses

For 1 bowl each | Preparation: 45 minutes - Cooking time: 15 minutes

Ingredients

Additional kitchen equipment

Ingredients

For the dark chocolate mousse
250g dark chocolate
125g butter
2 egg yolks
9 egg white
200g caster sugar

For the white chocolate mousse
300g white chocolate
2 egg yolks
2 whole eggs
100g caster sugar
1/2 l cream + bit extra
1 leaf of gelatine

For the Ruby chocolate mousse
300g Ruby chocolate
2 egg yolks
2 whole eggs
100g caster sugar
½ l cream + bit extra
1 leaf of gelatine

Additional kitchen equipment

food processor with whisk
whisk

STEP ONE

For the dark chocolate mousse

Melt the dark chocolate in a stainless steel mixing bowl in a bain-marie. Cut the butter into small cubes and leave to melt in the chocolate. 

STEP TWO

Separate the eggs and add the egg whites to the food processor bowl. Whisk the egg whites until soft peaks have formed and gradually add 1/3 of the sugar while continuing to whisk.

STEP THREE

Once both the chocolate and the butter have melted combine them well with a whisk. Continue by adding the remaining 2/3 sugar and spoon in the egg yolks. 

STEP FOUR

Gently fold the egg whites into the chocolate mixture and leave the mousse to set in the fridge.

STEP FIVE

For the white and the Ruby chocolate mousses

Melt the white or the Ruby chocolate in a stainless steel mixing bowl in a bain-marie. Soak the leaf of gelatine in some cold water. Whisk the cream until it reaches yoghurt consistency. 

STEP SIX

Add the egg yolks and the whole eggs, together with the sug-ar, to the food processor bowl and whisk until they turn into a smooth pale paste (ruban). Remove the gelatine from the water and squeeze out the excess moisture.

STEP SEVEN

Heat up the extra bit of cream and dissolve the gelatine in the hot cream. Add the cream with gelatine to the melted white or Ruby chocolate, followed immediately by the ruban. When all this has been combined well, fold in the lightly whisked cream and leave the mousse to set in the fridge.