- Melt the dark mirror glaze add desired amount of water to achieve desired consistency; then glaze the frozen mousse. Place on top of brownie. Garnish with desired chocolate décor and raspberries.
- Melt the chocolate coins and butter together and set aside to cool. In a stand mixer whip the sugar, egg whites on high speed until full volume. Separately combine the eggs and brown sugar together, whip on high speed until full volume. Fold in the cooled chocolate into the egg mixture; followed by the whites. Spread evenly onto a parchment-lined half sheet pan. Bake at 375ºF/190ºC for 20-30 minutes or until set but still slightly soft. Let cool completely before cutting into desired shapes.
264% OE Chocolate Mousse
- In a sauce pan bring the heavy cream 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; Fold in the whipped cream. Pipe the mousse into the bottom of the Silikomart Fashion Éclair Mold (591099) scrape off excess. Freeze.
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