Coco Crispy Mousse
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
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
2
In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture
3
Return the mixture to the heat; heat to 185 degrees F, stirring
4
Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute
5
Add the gelatin sheets and whisk to combine into a ganache
6
Cool over an ice bath to 70 degrees F
7
In 3 additions, fold the whipped cream into the cooled mousse mixture
8
Return to the ice bath and cool to a spreadable/pipeable consistency
9
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
10
Refrigerate until set, 1 hour
11
Pour the mousse into the chocolate cups and refrigerate until set, 1 hour