Macaé 62% Light Mousse
Bring the milk to the boil and add the gelatin.
Combine approx. one third of the hot liquid with the melted couverture.
Whisk to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the remaining milk, taking care to maintain this texture.
Once the mixture is at 95-105°F (35-40°C), incorporate the whipping cream which has been whipped until it has the texture of a mousse.
Pour immediately and leave to set.
L’astuce du chef
This is the only dark chocolate mousse that requires gelatin for optimal stability, due to its chocolate-cream-milk ratio.