Recipe Courtesy: Cédric Houzé, Executive Chef, L’Opéra
Dark Chocolate Mousse
Ingredients
60 gm Chocolate, 20 gm Whole Egg, 20 gm Egg whites, 20 gm Sugar
Method
Boil sugar and water. Whisk whole eggs. Once water and sugar is boiled, add the eggs and whisk until it rises. Add melted chocolate in the mixture and mix. Fold it with whipped cream.
Crèeme Bruûlée Mousse
Ingredients
50 gm Crème Anglaise, 70 gm White Chocolate, 8 gm Cocoa Butter, 80 gm Whipped Cream, 28 gm Nougatine, 10 gm Egg, 200 ml Milk.
Method
Prepare the Crème Anglaise. Whisk the milk and egg yolk together. Once thick, mix with white chocolate and add cocoa butter. Let it cool. Mix the crushed Nougatine into it.
Fold with whipped cream.
Final Process
When Crème Brulée and chocolate mousse are ready, use the Crème Brulée as the first layer, the chocolate mousse as the second, and add chocolate glaze to the whole mixture. Decorate as per taste.
