February 14, 2020
Nicole Swierczek
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
Rated 5.0 stars by 1 users
Difficulty
Expert
Yield:
67.73-70.83 oz (1920-2008g)
A rich and versatile recipe! Perfect for fillings, or even enjoyed on its own.
Ingredients
-
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 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%
Custard Base
Chocolate Mousse
*Fino de Aroma Chocolate Ratios
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.
Recipe Note:
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 White Chocolate 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.
Have a recipe you'd like to share? Tag us on social at @ifiProvisions and use #PastryatHome for a chance to get featured across our channels. Happy baking!
Filed in:
Categories - Cake & Cupcakes,
Flavors - Chocolate,
Ingredients - Chocolate,
Ingredients - Luker Chocolate
Leave a comment