Recipe: Chef Éric Raynal's exquisite chocolate mousse, to recreate at home
Discover the intense and airy chocolate mousse by Chef Éric Raynal, winner of the 2020 Passion Dessert Award. An exceptional dessert created for the Château de Berne.
Immerse yourself in the refined world of haute pâtisserie with the chocolate mousse by Chef Éric Raynal , sweet master of the Château de Berne and 2020 winner of the prestigious Passion Dessert award. Between exceptional know-how and passion for taste, this creation combines the intensity of chocolate, an airy texture and pure elegance . A signature recipe, both gourmet and subtle, which reflects all the art of the pastry chef in a dessert as comforting as it is sophisticated.
Ingredients :
- 100g milk
- 100g liquid cream
- 200g dark chocolate
- 65g milk chocolate
- 240g egg white
- 50g sugar
Preparation :
Bring the cream and milk to a boil.
Melt the chocolates and pour the liquids over the melted chocolate . Whisk the egg whites with the sugar until stiff peaks form. Fold in the ganache with the egg whites at 40 °C.
Pour into a bowl and let stand overnight.
Chef's advice:
Add a pinch of fleur de sel to accentuate the chocolate flavour.
