Discover how to transform a classic dessert into a sublime culinary experience with this exclusive Chocolate Mousse recipe by Lilibeth Sanchez. Infused with vanilla and with a special touch that only Lilibeth knows how to give, this delight is perfect for refreshing your warm afternoons.
Ingredients:
- 250 ml of cream, infused with vanilla beans or paste from the night before
- 280 ml of 70% chocolate
- 500 ml of whipping cream
- 3 sheets of gelatin (pre-hydrated in cold water)
Preparation:
1. Prepare the Ganache: In a pot, heat the 250 ml of previously infused cream to create a ganache.
2. Semi Whip the Cream: Meanwhile, semi whip the other portion of cream. Remember not to exceed the whipping point to avoid excess fat.
3. Integrate the Gelatin: Once the infused cream is boiling, remove it from the heat, drain the gelatin well and incorporate it until it melts completely. Then, immerse the chocolate and let it rest for 1-2 minutes.
4. Mix the Ganache: With movements from the center outwards, integrate until you obtain a shiny core.
5. Combine with the Semi-Whipped Cream: Gradually add the ganache to the semi-whipped cream, using enveloping movements to not lose air.
6. Check the Texture: The mixture should be homogeneous and shiny.
7. Mold: Pour the mousse into your preferred mold and accompany it with whatever you like most.
Tips:
For a special touch, consider infusing the cream with coffee beans, adding a subtle aroma and flavor that will elevate this dessert to another level.
Personal Anecdote:
Chocolate mousse always brings back memories of warm afternoons, offering a refreshing escape. Its versatility inspires me to experiment with ingredients like chopped cookies, nuts, or fresh fruits. I invite you to play with your imagination and personalize your mousse to make it as unique as your memories.
