Skill Level » Intermediate
Orange Chocolate Mousse
Active Time
0 Hour 10 Minutes
Total Time
0 Hour 25 Minutes
Recipe
Assembly
Directions
- Bloom gelatin in cold water and set aside. In a pot combine the puree and the Heavy cream bring to a boil; whisk together the sugar and eggs, temper into the hot liquid. Stir constantly on medium heat till 170ºF/76ºC.
- Strain on top of the milk couverture coins, stir to emulsify, add the bloomed gelatin. Allow mixture to cool, fold in whipped Heavy cream.
Flavor Profiles
Taste Profile
- Sweet
Aroma Profile
- Cocoa
- Fruits (citrus, tropical, berries, etc.)
- Dairy
- Others
Texture Profile
- Smooth
- Soft
- Light
Temperature Profile
- Cold