Baked Chocolate Mousse

Ricardo Soares

Ricardo Soares

28th January 2011
Ricardo Soares

Baked Chocolate Mousse

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Ingredients

  • 660g UNSALTED BUTTER
  • 500g 64% DARK CHOCOLATE PISTOLES
  • 11 ea ( 540g ) WHOLE EGGS
  • 660g SOFT BROWN SUGAR
  • 250g SELF RAISING FLOUR - SIFTED
  • 500g MILK CHOCOLATE PISTOLES ( PIECES )
  • TO SERVE
  • CREME FRAICHE AND CHOCOLATE LAQUER GARNISH

Method

BATCH: 1 GASTRONORM TRAY
PORTIONS: 24 minimum
MAKE AT LEAST 6 HOURS BEFORE USE - LEAVE TIME TO SET AND FIRM UP!
SERVING SUGGETION: BEST SERVED SAME DAY IT IS MADE OR SERVE AT ROOM TEMP OR SLIGHTLY WARM - NEVER COLD!!
SERVE WITH CREME FRAICHE
MELT DARK CHOCOLATE AND UNSALTED BUTTER IN A BOWL
LINE A GASTRONORM TRAY WITH SILICONE PAPER AND SET ASIDE UNTIL REQUIRED
WHISK WHOLE EGGS AND SOFT BROWN SUGAR TOGETHER UNTIL LIGHT AND WHITISH - 4 SECOND RIBBON STAGE
WHEN THE CHOCOLATE NAD BUTTER IS MELTED, WHISK TIGETHER BY HAND TO PROPERLY EMULSIFY, THEN ADD THE WHIPPED EGG YOLKS AND MIX LIGHTLY, FOLLOWED BY THE SIFTED FLOUR AND AGAIN LIGHTLY MIX IN, FINALLY ADD THE MILK CHOCOLATE PIECES/PISTOLES.
SCRAPE INTO A THE LINED TRAY AND BAKE AT 165C/330F FOR AROUND 35 - 40 MINUTES UNTIL THE EDGES OF THE TRAY FIRM UP AND THE MIDDLE IS STILL VERY WET.
REMOVE FROM OVEN AND ALLOW TO COOL AND FIRM UP, OR , THEN REFRIGERATE TO STE BEFORE CUTTING INTO REQUIRED SHAPES WITH A RING CUTTER - BE CAFEFULL ( WET THE RING CUTTER SLIGHTLY IN BETWEEN CUTTING PORTIONS )
SERVE WITH UNSWEETENED CREME FRAICHE AND A LAQUER GARNISH.

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