This recipe has three options for preparation depending on your taste; milk, white or dark chocolate cream.
Courtesy of Thomas Haas of Thomas Haas Chocolates and Pâtisserie.
ingredients
Milk Chocolate Cream
White Chocolate Cream
Dark Chocolate Cream
directions
Melt the chocolate over a double boiler.
Heat milk, but do not bring to a boil.
Whip the cream to soft peaks.
Gently fold together the melted chocolate and hot milk.
Fold in the whipped cream.
Pipe first layer of mousse into 8-10 serving glasses. Let mousse set while making the second and third layers.
Serve with caramelized roasted cocoa nibs or chocolate shavings as desired.
Melt the chocolate over a double boiler.
Heat milk, but do not bring to a boil.
Whip the cream to soft peaks.
Gently fold together the melted chocolate and hot milk.
Fold in the whipped cream.
Pipe first layer of mousse into eight to 10 serving glasses. Let mousse set while making the second and third layers.
Serve with caramelized roasted cocoa nibs or chocolate shavings as desired.
Melt the chocolate over a double boiler.
Heat milk, but do not bring to a boil.
Whip the cream to soft peaks.
Gently fold together the melted chocolate and hot milk.
Fold in the whipped cream.
Pipe first layer of mousse into eight to 10 serving glasses. Let mousse set while making the second and third layers.
Serve with caramelized, roasted cocoa nibs or chocolate shavings as desired.