Milk chocolate mousse
When whipping the egg yolk, pour in plenty of air and whisk to create a fluffy mousse.
How to make it
1
Place the egg yolk and granulated sugar in a bowl and mix until it is whitish. Add the milk warmed to 85°C, mix, transfer to a pan and heat to make anglaise.
2
1. Add chopped chocolate and recycled gelatin to melt it, place in a flat champagne glass and chill in the fridge to harden.
3
2. Once it's hardened, top with fresh cream and garnish with mint.
8 ingredients
-
- milk
- 250cc
-
- egg yolk
- 60g
-
- Chocolate sweets
- 150g
-
- Granulated sugar
- 25g
-
- Refill with gelatin
- 0.75g
-
- Fresh cream for 6 minutes
- Appropriate
-
- mint
- Appropriate
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