67.73-70.83 oz (1920-2008g)
A rich and versatile recipe! Perfect for fillings, or even enjoyed on its own.
8.82 oz (250g) 35% Heavy Cream
9.17 oz (260g) Milk, whole
3.53 oz (100g) Egg Yolks
1.94 oz (55g) Sugar, fine & granulated
Varies by chocolate: Luker Chocolate (see ratios below)*
21.16 oz (600g) Custard Base
15.87 oz (450g) Heavy Cream 35%
Varies by chocolate: Silver Gelatin Sheets (white & milk couvertures only)
10.05 oz (285g) + 0.28 (8g) Gelatin: Nevado 35%
9.17 oz (260g) + 0.21 oz (6g) Gelatin: Noche 40%
8.82 oz (250g) Sombra 54%
7.76 oz (220g) Misterio 58%
7.23 oz (205g) Tumaco 65%
Bring the cream and milk to a boil in a small pot. Whisk together eggs and sugar in a separate bowl.
Off heat, slowly temper the boiling liquid into the eggs to make an anglaise.
Cook the mixture at 82-84°C (179.6-183.2°F) until it coats the back of a spoon. Stir constantly to prevent scorching.
Strain anglaise through a fine mesh strainer and use immediately, or cool and reserve in a refrigerator.
If working with chilled custard, warm to 45-50°C (113-122°F) before adding melted chocolate.
If using white or milk chocolate, bloom and melt gelatin and stir in warm (45-55°C or 113-131°F) custard base.
See chart above for gelatin ratios. **Make an emulsion with the melted chocolate and the custard.
Cool the mixture to 30°C (86°F).
Whip the heavy cream to medium soft peaks.
Whisk 10% of the whipped cream into the chocolate mixture, then fold in the rest with the rubber spatula.
This anglaise based mousse is formulated for molding, freezing and thawing and is extremely versatile for all bakery applications. It makes an excellent filling to accompany our Luker Chocolate Cake topped with Chocolate Glaze.
Create a creamy Nevado 35% mousse cake and use sponge cake or brownie crumbles to add an element of texture on top. Drizzle dark chocolate glaze on top to finish off the presentation.
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