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Karen Blanché – Swiss Chocolate Mousse

Karen Blanché – Swiss Chocolate Mousse

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Karen Blanché –

Swiss Chocolate Mousse with Fresh Mint ganache

Karen Blanché – Swiss Chocolate Mousse with Fresh Mint ganache

Tyd:

20 Min

Bedien:

2 Persone

Soet

Bestanddele:

60g Water

40g Sugar

60g Glucose Syrup

300g Dark Chocolate

(cocoa above 50%)

375g Cream (35% fat content)

Lightly whipped

8g Gelatin powder

45g Water to bloom gelatin

Fresh mint ganache 

Bestanddele: 

125g Cream 35% fat

25g  Glucose syrup

185g Dark Chocolate

1 Tsp B-Well Canola Oil

Metode:


  • Bring to the boil: sugar, glucose, and water, add the bloomed gelatin.
  • Off the heat: add the chocolate, mix until a smooth mass has been achieved.
  • Cool down slightly
  • Transfer chocolate mixture into a mixing bowl.
  • Whisk in 1/3 of the cream.
  • Fold in the remainder of the cream 
  • Pour into a container and allow to set

  • Bring to the boil the cream and glucose – allow cool to 85˚C.
  • Pour over the couverture mixing from the center to form a core until a smooth shinny ganache is formed.
  • Lastly add the oil & blend.
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