Mousse Au Chocolat Recipe
valrhona guanaja, puffed buckwheat, calvados cream (V, GF)
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Ingredients
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Chocolate Mousse
Calvados Cream
Method
Chocolate Mousse Preparation
- 1
Melt the Chocolate
Chop the Valrhona Guanaja chocolate and melt it in a heatproof bowl set over a pot of simmering water. Stir until smooth and let cool slightly.
- 2
- 3
Combine Mixtures
Gently fold the melted chocolate into the egg mixture until fully combined.
- 4
Whip the Cream
In another bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the chocolate mixture until smooth.
- 5
Chill the Mousse
Spoon the mousse into serving glasses and refrigerate for at least 4 hours or until set.
Calvados Cream Preparation
- 6
Prepare the Cream
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- 7
Add Calvados
Gently fold in the Calvados until just combined. Chill until ready to serve.
Assembly
- 8
Once the mousse is set, top with a dollop of Calvados cream and sprinkle with puffed buckwheat for garnish.