Garnet Chocolate Mousse

Posted by: AUI

Active Time

0 Hour
10 Minutes

Total Time

0 Hour
30 Minutes

Assembly

0.4 oz Sheet Gelatin Gold (500 sheets) 12 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

27.3 oz Whole milk 775 g Whole milk

12.0 oz Egg yolk 340 g Egg yolk

1.8 oz Granulated sugar 50 g Granulated sugar

13.2 oz Garnet 63% Dark Couverture Coins 375 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

31.7 oz Heavy cream, Whipped 900 g Heavy cream, Whipped

Bloom the gelatin cold water; squeeze out water and set aside. In a sauce pan bring the milk to a boil, combine the egg yolks and sugar temper in the milk mixture. Cook over medium heat, stirring constantly till 180ºF/82ºC. Strain over the chocolate then stir in the gelatin. Fold in the whipped cream. Pipe the mousse half way into the bottom of the Slikomart Stone Mold (591070); press inside the Peanut Butter Crème insert scrape off excess; cut the Onyx73% Brownie into 3 inch circles place on mousse and freeze.