Chokolademousse, chocolate mousse and mousse au chocolat. Three different names...but the same wonderful dessert, if you ask a Dane or a person with either an English or a French tongue. I fully understand why this dessert is a classic! I mean... how can you possibly not enjoy the taste of chocolate and the creamy texture!? The combination is sublime! I like dark chocolate, but sometimes I prefer more roundness to chocolate recipes and that’s where the sugar and vanilla come into the picture. The original recipe is made by Morten Heiberg, a Danish wonder in the world of desserts, a long side Markus Grigo. However, I’ve slightly changed it, and this is how I like to make my chocolate mousse now!
1 ½ dl whole milk
2 egg yolks (35 g)
25 g sugar
5 g vanilla sugar
100 g valrhona chocolate caraque 56 %, chopped
2 dl cream
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