Original creation by
Otto TAY,
World Pastry Champion,
Malaysia
COINTREAU® CHOCOLATE MOUSSE
Chef :
Brand
Quantity :
Recipe for 2 persons (453 g)
1. MERINGUE
Ingredients
27 g egg whites
20 g honey
20 g glucose
Step
Whisk the ingredients together until the whites are stiff, then
set aside in the fridge.
2. WHIPPED CREAM
Ingredients
88 g whipping cream
Step
Whip the cream until firm. Set aside in the fridge.
3. ASSEMBLY
Ingredients
52 g milk
52 g whipping cream
50 g egg yolks
115 g dark chocolate 70%
1/2 orange (zests)
1,5 g gelatin + 9 g water
20 g Cointreau® 40%
Step
In a saucepan, whisk the ingredients together until they reach
83°C. Remove from the heat and stir in the dark chocolate.
Add the zest of an orange, then the gelatine and finally the
Cointreau®. Mix well.
Fold in the whipped cream and meringue (65 g).
Pour into a serving dish*.
Zest the orange.
Sprinkle with salt flakes.
Cover generously with shaved chocolate.
Place in the fridge for at least 4 hours.
* On the video : Square glass bowl, 600 ml capacity (Ikea).
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