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Chocolate Mousse with Creme Anglaise

A delicious soft chocolate mousse suitable for filling cakes, the consistency of this chocolate mousse prepared with a Creme Anglaise is quite fluid. After resting in the fridge, it will acquire a smooth and melting structure.
Preparation: 20 minutes
Total Time: 20 minutes
RECIPE FOR: 800 gr of Chocolate Mousse

EQUIPMENTS

  • Cooking Thermometer

Ingredients

  • 200 gr Dark Chocolate 70%
  • 150 gr Whole Milk
  • 150 gr Heavy Cream
  • 60 gr Egg Yolks
  • 25 gr Granulated Sugar
  • 250 gr Whipped Cream

DIRECTIONS

  • Start preparing a traditional Creme Anglaise. Bring the milk and fresh cream to a boil.
  • Mix the egg yolks with the sugars and dilute with the hot milk.
  • Bring to the heat and cook at 84°C (183°F), stirring constantly. Cooking temperature is extremely important.
  • Pour the boiling cream Anglaise over the chopped chocolate, straining it through a sieve.
  • Allow the chocolate to melt and mix with a blender to homogenize the emulsion.
  • Cover the mousse with food contact film and chill at+4°C (39°F) until cool.
  • Add the semi-whipped cream to the mousse, stirring gently with a spatula from the bottom up.

NOTES

You can replace the dark chocolate with milk or white chocolate without changing the recipe.
Pay particular attention to the cooking of Creme Anglaise, which must not exceed 85°C (185°F). An empirical method to test cooking is to dip a spoon in the custard and make sure a thin and persistent film remains on the back. As creme Anglaise does not have any starch, it will easily break up if we exceed the coagulation temperature of eggs.

NUTRITION LABEL

Serving: 100g | Calories: 568kcal | Carbohydrates: 32g | Protein: 8g | Fat: 46g | Saturated Fat: 32g | Cholesterol: 243mg | Sodium: 92mg | Potassium: 366mg | Fiber: 2g | Sugar: 20g | Vitamina A: 1398IU | Vitamina C: 1mg | Calcio: 223mg | Ferro: 1mg

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3 comments about “Mousse al Cioccolato fluida”

  1. Questa crema è adatta per farcire panettone/pandoro con una siringa? In alternativa quale crema al cioccolato mi consiglia per farcire (In ogni caso senza dover tagliare panettone/pandoro)?

    1. Ciao Manuela,
      se farcisci e poi servi il Panettone, allora puoi usare tutte le creme tipo pasticcera: Dalla Crema Pasticcera Classica, oppure al Cioccolato, o ancora uno Zabaione.
      Puoi anche usare una ganache al cioccolato più solida (questa della ricetta è molto liquida).

      Se invece vuoi farcire i tuoi panettoni e poi conservarli, a livello casalingo non hai molte soluzioni, perché ci vogliono delle creme stabilizzate che non si trovano al super!

      Spero di aver risposto alla tua domanda!
      A presto!

    2. Ciao,
      Grazie mille per la risposta esaustiva.
      P.s. bellissimo sito!!

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