Chocolate mousse ocoa

OCOA CHOCOLATE MOUSSE

Serves : 15

Preparation time: 30 minutes - Cooking time: 15 minutes

Ingredients

The custard

• 180 g egg yolks
• 60 g sugar
• 70 g invert sugar
• 420 gr milk
• 1 pinch salt
• 1 vanilla pod, seeds
• 720 gr Ocoa 70% Cacao Barry chocolate
• 1 500 gr 35% cream

Preparation

1. Whisk the egg yolks in a bowl, then add the sugars and whisk for at least 2 minutes, until the eggs have whitened.
2. In a saucepan, bring the milk, salt and inside of the vanilla pod to the boil.
3. Gradually pour in the milk, then whisk the hot liquid into the blanched eggs.
4. Return the mixture to the pan. Cook the cream over low heat, stirring constantly with a spatula. Remove the cream from the heat as soon as it reaches around 83° C (181° F), at which point the thin, foamy film that had formed disappears and the cream coats the spatula (a line drawn with the finger on the back of the spatula should remain clear and visible).
5. Using a sieve, strain the cream and pour over the chocolate. Fold in the cream with a spatula. The mixture should reach 45° C (113° F).
6. In a bowl, whip the 35% cream until stiff.
7. Fold the whipped cream into the mixture.
8. Divide the mousse between small silicone molds and set aside in the fridge.