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Guanaja chocolate mousse
Ingredients for 4 persons
Guanaja chocolate mousse
- -Chocolate : 150 gr
- -Egg yolks : 3
- -Granulated sugar : 60 gr
- -Butter : 40 gr
- -Sifted cocoa : 2 tablesoons
- -Fresh liquid cream : 30 cl
- -Salt : ½ pinch
Beaten egg whites and vanilla cream
- -Eggs : 4
- -Unskimmed milk : 30 cl
- -Granulated sugar : 80 gr for the cream, 30 gr for the egg whites
- -Pod of vanilla
- -Chopped pistachios
- -Sugar (for the caramel) : 100 gr
Preparation
- - Make the chocolate mousse the day before.
- - Melt the chocolate and blend the egg yolks with the sugar in a bain marie. Add the butter to the egg yolk, whisk for about another 8 minutes and add the cocoa.
- - Whisk the cream with the salt until smooth.
- - Blend the chocolate delicately with the egg yolk then add the whisked cream. Leave to cool.
- - Cook the custard cream. Filter and leave to cool.
- - Beat the egg whites until stiff with the sugar and vanilla. Make two rolls wrapped in film and cook in a micro-wave for 1 to 2 minutes at average strength.
- - Make the caramel just before serving. Allow to cool slightly.
le chef
Recipe proposed by Jean Claude BRUGEL (“Meilleur Ouvrier de France 1996”) and Michel LIONS, Chefs de Cuisine at the Monte-Carlo Beach.
MONTE-CARLO BEACH HOTEL - Avenue. Princesse Grace - 06190 Roquebrune Cap-Martin
Tel : +33 493 286 665 - Fax : +33 493 781 418
