deZaan Classic Chocolate Mousse

A soft & creamy chocolate mousse

Prep Time20

Cook Time25

Resting Time30

Course: Dessert

Cuisine: American

Keyword: Mousse

Difficulty: Easy

Brand: deZaan

Servings:

In a cooled mixing bowl, add you cream. Whip to medium peaks. Set aside in refrigerator until ready to use
In a heat-proof bowl, add the 110 g Cacao Barry 100% Pure Cocoa Butter Discs. Melt completely not surpassing 45ºC/113ºF. Once at the correct temperature add the 55 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder and blend thoroughly to temper and eliminate any lumps (best with hand-blender)
Set aside cocoa mixture
In a bowl, add egg yolks and sugar and beat until well combined
In a saucepan, add milk and bring to a simmer
Temper egg yolk mixture with ¼ of the milk by pouring gradually and stirring at the same time (preventing over-heating your egg yolk mixture)
Add egg and milk mixture back to the saucepan with remaining milk. Cooking the anglaise on low heat until 81ºC/178ºF (Nappé) and stirring constantly
Once correct temperature is reached, pour through a chinois (sifter) onto cocoa mixture. With a whisk, mix all ingredients thoroughly. Leave to cool down for about 5-10 min depending on the batch size
Once your anglaise is to correct temperature (25ºC/77ºF), Fold in the whipped cream 1/3 of the quantity at a time. Making sure not to over mix ingredients
Once all ingredients are well combined, add to desired cup. Weighing out 110g per portions
Let rest in refrigerator to set until ready to serve
For best texture and flavor results, remove from refrigerator 20-30 min before serving to temper

Serving: 110g