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Dessert · With Süvy
Chocolate mousse with no added sugar
A mousse built around the cocoa, lifted on a syrup cooked to 121 °C. The sweetness holds, the finish stays light.
Ingredients
- 190 g dark chocolate, 70%
- 1 whole egg
- 75 g egg yolks
- 85 g Süvy
- 315 g cream, 35% fat
- 40 ml water
Method
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Whip the cream and keep it in the fridge.
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Combine the Süvy and water in a pan and heat to 121 °C.
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Put the whole egg and the yolks in a mixer and start whisking.
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Melt the chocolate over a bain-marie.
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Pour the syrup at 121 °C over the eggs as they whisk.
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Let the mixture double in volume.
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Add the chocolate in stages, folding with a spatula, then fold in the whipped cream.
Recipe developed by Laboratoires Innovi
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