Caramelia Chocolate Mousse
2/3 cup Heavy cream
1/3 cup Whole milk
2 Egg yolks
2 Tbsp Sugar
Basic custard (made in advance)
11.5 oz Valrhona Baking Chocolate Caramelia 36%
1 Tbsp Gelatin powder
4 Tbsp Cold water
2 1/4 Heavy cream
Bring the cream and milk to a boil.
Mix in the egg yolks and the sugar using a whisk.
Temper the hot liquid into the egg mixture and cook it until the mixture reaches 185 F or until it coats the back of the spoon.
Bloom the gelatin by sprinkling over the cold water and letting set for at least 3 minutes.
Use the previously made custard (if cooled, re-heat).
Add the bloomed gelatin in the hot custard and stir until mixed.
To create an emulsion pour 1/3 of the hot custard over the melted Valrhona Caramelia Chocolate; using a whisk, mix to obtain an elastic and shiny texture, then add 1/3 more of the hot custard and continue to mix rapidly to emulsify again. Finish with the remaining 2/3 of the hot custard, making sure to completely incorporate all of the custard.
Whip the cream to soft peaks and gently fold into the chocolate mixture in 2 additions, taking care not to over mix.
Gently pour or pipe mousse into chilled 4-6oz glasses and refrigerate for at least 4 hours to set.