Luker Chocolate Master Mousse Anglaise
Formulated for molding, freezing, and thawing, this Mousse Anglaise is versatile enough for several baking endeavors. It makes an excellent filling to complement chocolate cake topped with Chocolate Glaze!
Luker Chocolate Master Mousse Anglaise
67.73-70.83 oz (1920-2008g)
Expert
A rich and versatile recipe! Perfect for fillings, or even enjoyed on its own.
Ingredients
Custard Base
- 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
Chocolate Mousse
- 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)
*Fino de Aroma Chocolate Ratios
- 10.05 oz (285g) + 0.28 (8g) Gelatin: Nevado White Chocolate
- 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%
Directions
Custard Base
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.
Chocolate Mousse
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.
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