Skill Level » Advanced
Sao Palme Chocolate Mousse
Active Time
0 Hour 10 Minutes
Total Time
0 Hour 30 Minutes
Recipe
Assembly
Directions
- 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 Silikomart 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.
Flavor Profiles
Taste Profile
- Sweet
Aroma Profile
- Dairy
- Cocoa
Texture Profile
- Soft
- Smooth
- Light
Temperature Profile
- Cold