Cioccolato Recipe
valrhona chocolate mousse, chocolate glaçage, puffed chocolate crisp, gold leaf
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Ingredients
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Chocolate Mousse
Chocolate Glacage
Puffed Chocolate Crisp
Garnish
Method
Chocolate Mousse
Melt Chocolate
In a heatproof bowl, melt 200g of Valrhona chocolate over a double boiler until smooth. Remove from heat and let it cool slightly.
Prepare Gelatin
Soak 2 gelatin sheets in cold water for about 5 minutes until soft, then melt in a small saucepan over low heat.
Whip Cream
In a separate bowl, whip 300ml of heavy cream to soft peaks. Set aside.
Combine Ingredients
Stir the melted gelatin into the melted chocolate, then fold the chocolate mixture into the egg yolk mixture. Gently fold in the whipped cream until fully combined.
Chill Mousse
Pour the mousse into serving glasses or molds and refrigerate for at least 4 hours until set.
Chocolate Glacage
Prepare Glacage
In a saucepan, combine 100ml of water, 100g of glucose syrup, and 30g of cocoa powder. Heat over medium heat until well mixed.
Add Cream
Once combined, add 100ml of cream and bring to a simmer. Remove from heat and stir in 150g of Valrhona chocolate until smooth.
Cool Glacage
Let the chocolate glaze cool to room temperature before using.
Puffed Chocolate Crisp
Melt Chocolate
Melt 100g of dark chocolate in a heatproof bowl over a double boiler.
Combine with Puffed Rice
Once melted, remove from heat and stir in 50g of puffed rice until well coated.
Set Crisp
Spread the mixture onto a baking sheet lined with parchment paper and let it cool until set. Break into pieces.
Garnish
Add Gold Leaf
Once the mousse is set and glazed, carefully place a sheet of gold leaf on top of each mousse for a touch of elegance.