Dark Chocolate Mousse

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Preparation

1

Soak the gelatine powder in cold water

2

Make crème anglaise

3

Add chopped chocolate to crème anglaise

4

Add whipped cream once the mix is cold

5

Warm gelatine in a double boiler and add to the mix

6

Pour in the mould and chill it

Ingredients:

  • 1 Ltr Crème anglaise (see sauces)
  • 0.7 Kg Chocolate truffle (See basic creams)
  • 0.3 Kg Whipped cream
  • 0.05 Kg Gelatine

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