Milk chocolate mousse
When beating the egg yolks, be sure to incorporate plenty of air into the mixture to create a fluffy mousse
How to make it
1
Put the egg yolks and granulated sugar into a bowl and mix until pale. Add the milk heated to 85°C and mix. Transfer to a saucepan and heat to make the anglaise
2
1. Add the chopped chocolate and rehydrated gelatin to the mixture and melt. Pour into a flat champagne glass and chill in the refrigerator until solidified
3
2. Once set, top with whipped cream and garnish with mint
8 ingredients
-
- milk
- 250cc
-
- egg yolk
- 60g
-
- Chocolate Sweet
- 150g
-
- Granulated sugar
- 25g
-
- Soak gelatin sheets
- 0.75g
-
- 60% whipped cream
- Appropriate
-
- mint
- Appropriate
[PR]
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