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Cacao Barry Chocolate Mousse

Cacao Barry Chocolate Mousse



  • Mix together the water and sugar, and cook to 123°C. Separately, lightly whip the whole eggs.
  • Pour the cooked sugar over the eggs, and beat until a ribbon forms.
  • Melt the butter and Tanzanie 75% to 45°C. Separately, whip the heavy cream to soft peaks.
  • Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream.
    Pour 120 g in glasses and refrigerate for at least 4 hours.
  • Tip: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavors.

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