Valrhona Guanaja Chocolate Mousse

An original l'École Gourmet Valrhona recipe

  • Ingredients

    75 g (~1/3 cup) Whipping cream 35%

    30 g (~ 1.5 Tbsp) Egg yolks (~1.5 to 2 large eggs)

    100 g (~1/3 cup) Egg whites (~3 large eggs)

    30 g (~ 2 Tbsp) Caster sugar

    150 g (5.3 oz) GUANAJA 70%

  • Tools needed

    • Whisk
    • Saucepan
    • Dessert Glasses

  • Details

    Prep time: 40 min
    Difficulty: Moderate

Instructions

  1. Heat the cream, then combine with the melted GUANAJA 70% chocolate to form a ganache.
  2. Pour the hot cream over the melted chocolate in three batches.
  3. Add the egg yolks.
  4. At the same time, beat the egg whites with the sugar until they form soft peaks.
  5. Make sure the ganache is at 105-115°F (40-45°C) and fully emulsified.
  6. Add a quarter of the beaten egg whites, mix and finish by delicately adding the remaining whites.
  7. Pour into dessert glasses, then allow to set in the refrigerator for at least 4 hours before serving.

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