⁣⁣Dark Ganache mousse recipe:
Boil the whole milk, sugar and liquid glucose.
Pour over your choice of dark chocolate.
At 45°C add the whipped cream.
If you would like to use an alternative dark hocolate please see the amounts needed below:
470g Callebaut
60-40 dark chocolate
400g Callebaut
origin Brazil dark chocolate
393g Calleabut
70/30/38 dark chocolate
⁣⁣White chocolate mousse ganache recipe:
⁣Heat the cream up to 50ᵒc
Melt the white chocolate to 35ᵒc and pour the milk over and emulsify.
Whip the cream and fold through the ganache base at 35ᵒc.
OR
⁣White chocolaté Crème pâtissier mousse:
⁣Mix the eggs, sugar and cream powder together.
Bring the milk to the boil and pour over the egg mix – combine.
Return the mixture to the pan and cook out until the mixture bubbles.
Pour the crème pâtissière over the white chocolate and emulsify.
Allow to cool to 35ᵒc and then fold through the semi whipped cream.
⁣Milk chocolate Crème pâtissière mousse recipe:
⁣Mix the egg yolk, sugar and cream powder together.
Boil the milk and then pour onto the egg yolk mix and combine.
Return to the pan and cook out until the mixture thickens and begins to bubble.
Pour the warm cream over mix over the chocolate and emulsify together.
Cool down to 45ᵒc and then fold through the semi whipped cream.
⁣⁣Raspberry frozen inserts:
⁣Mix all of the ingredients together and then deposit
into a half sphere silicon mat.
Freeze.
Turn the frozen coulis out and place back into the
freezer until needed.
Note:
You can use any fruit flavours for the inserts, the
only two things that will stop them freezing is too much sugar or too much alcohol.
Some of the purees maybe a bit thicker like pear for
example, so make sure you have a liquid consistency before it is frozen this way your customers will have the desired effect when they cut into the mousse.
⁣⁣Baileys frozen inserts
Baileys Sauce Anglaise:·
Bring the milk and cream to the boil.
Whisk the egg yolks and sugar together.
Pour the boiling milk on to the eggs and sugar mix and then return to a clean pan.
Cook to over a low heat to 85ᵒc (you do not really want the sauce to thicken as we want it run out of the mousse when it is cut into).
Pass and then cool down add in the baileys.
Pipe into a silicon half sphere mould and then freeze.
Note:
You can use different types of Alcohol, again do not
use too much as this stops the insert from setting.
You could also infuse the sauce anglaise with
different herbs or spices to make the insets.
Important:
The liquid inserts must be placed in the center of the mousses; if they are placed towards the base or sides of the mousse, when the insert defrosts it will leak out of the mousse and ruin it.