Adapted from Advanced Bread and Pastry (SFBI) -M. Suas
No egg white in the chocolate mousse...is that a good thing? I am not so sure - but it saves some work. This is the first mousse I have made with gelatin, and I must say it makes the mousse stable - with a creamy mouth feel to it. Originally the recipe calls for a "pate a bombe", but that is just not possible using ONE egg yolk! This mousse miiiight be good in a mousse cake, but i´m not sure. Next up I hope to try a mousse with italian meringue.
40g 85% chocolate
55g Milk Chocolate
90g Cream 1
Make a ganache from the above.
Whip the above in a waterbath until thick. Slowly add chocolate mix (at about 27-30degrees) to the egg yolk.
1,5g-2g or 1/2 tsp. gelatin
2 tsp water
Soak gelatin in water for 5 min. then warm in micro until melted- add to rest of mix.
95g Cream---whip until soft peaks and fold in to mix.
Chill for min. 6 hours.