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
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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
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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)
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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
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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.
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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.