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Gourmet
Mousse au chocolat gelée de mûres
Made with Itakuja 55%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
2 stepsFor 8 people
To be made the day before:
- Blackberry jelly (or a few hours in advance)
To be made on the day:
- ITAKUJA chocolate custard
Required utensils:
- Thermometer
Recipe Step by Step
01
ITAKUJA CHOCOLATE CUSTARD
Preparation time: 35 minutes - Leave to sit between 4 and 12 hours
- 90 g 35% fat liquid whipping cream
- 90 g Whole milk
- 60 g Egg yolks
- 20 g Muscovado sugar*
- 300 g ITAKUJA 55% chocolate
- 360 g 35% fat liquid whipping cream
*See the nutrition tip section at the end of the recipe.
Mix the egg yolks with the muscovado sugar without letting the mixture blanch.
Bring the cream and milk to the boil and, off the heat, combine them with the egg yolk and sugar (again without blanching).
Return to a low heat while mixing with a spatula until the temperature reaches 82/84°C.
Strain.
Create an emulsion by slowly combining the hot crème anglaise with the melted ITAKUJA 55% chocolate to obtain a smooth, shiny, elastic texture.
Mix using a hand blender.
The temperature of the mixture must be 38/41°C.
Beat the double cream until it has thickened.
Add the whipped cream to the chocolate custard, folding it in gently with a spatula.
Combine this with the blackberry jelly.
Refrigerate for at least 4 hours and as long as overnight.
Bring the cream and milk to the boil and, off the heat, combine them with the egg yolk and sugar (again without blanching).
Return to a low heat while mixing with a spatula until the temperature reaches 82/84°C.
Strain.
Create an emulsion by slowly combining the hot crème anglaise with the melted ITAKUJA 55% chocolate to obtain a smooth, shiny, elastic texture.
Mix using a hand blender.
The temperature of the mixture must be 38/41°C.
Beat the double cream until it has thickened.
Add the whipped cream to the chocolate custard, folding it in gently with a spatula.
Combine this with the blackberry jelly.
Refrigerate for at least 4 hours and as long as overnight.
02
BLACKBERRY PURÉE
Preparation time: 5 minutes - Baking time: 10 minutes - Rest time: 4-12 hours
- 130 g Blackberry purée
- 10 g Caster sugar
- 6 g Gelatine
- 10 g Water for the gelatine
Hydrate the 2g portion of gelatine in the 10g portion of water.
Heat the fruit purée and sugar, then add the gelatine.
Pour it into the container(s) you have chosen depending on whether you have opted to make a single shareable mousse or individual mousses.
Leave to stand for several hours at room temperature.
Heat the fruit purée and sugar, then add the gelatine.
Pour it into the container(s) you have chosen depending on whether you have opted to make a single shareable mousse or individual mousses.
Leave to stand for several hours at room temperature.
Assembly and finishing
Nutrition tip
Muscovado sugar is an unrefined whole cane sugar. It is dark brown in colour and has a high molasses content. As it is unrefined, it also has a high mineral salt, potassium and magnesium content