Mousse
1 cup of milk
4 tablespoons of mint leaves
3 eggs
2 tablespoons of sugar
2 tablespoons of gelatin in powder (6 g)
2 tablespoons of water (30 ml)
100 g of dark chocolate
150 g of milk chocolate
350 g of whipped cream, soft peaks
2 tablespoons of grated lime zest
Chocolate and Lime Syrup
100 g of fresh whipped cream
100 g of dark chocolate
Lime juice from 1 lime
Mousse Cups with Chocolate
800 g of milk chocolate, tempered (see instructions on the side page)
Caramel (Simplified Version)
See original recipe online for full instructions.
In a saucepan, mix sugar and water over medium heat, stirring constantly, until the sugar dissolves
Pare and let it cool slightly; when cooled to around 100°C (212°F), remove from heat
Do not let the syrup darken too much
Melt in a water bath at 40°C (104°F) or above, then quickly mix with a spatula to prevent overheating
Remove from heat and let it cool down slightly before using
Assembly
Place mousse in a confection bag and fill with chocolate tempering
Leave the excess to run off and place on a parchment-lined surface
Chill for several hours until hardened
Melt ball and remove from mold.
Mousse
1 cup of milk
4 tablespoons of mint leaves
3 eggs
2 tablespoons of sugar
2 tablespoons of gelatin in powder (6 g)
2 tablespoons of water (30 ml)
100 g of dark chocolate
150 g of milk chocolate
350 g of whipped cream, soft peaks
2 tablespoons of grated lime zest
Chocolate and Lime Syrup
100 g of fresh whipped cream
100 g of dark chocolate
Lime juice from 1 lime
Mousse Cups with Chocolate
800 g of milk chocolate, tempered (see instructions on the side page)
Caramel (Simplified Version)
See original recipe online for full instructions.
In a saucepan, mix sugar and water over medium heat, stirring constantly, until the sugar dissolves
Pare and let it cool slightly; when cooled to around 100°C (212°F), remove from heat
Do not let the syrup darken too much
Melt in a water bath at 40°C (104°F) or above, then quickly mix with a spatula to prevent overheating
Remove from heat and let it cool down slightly before using
Assembly
Place mousse in a confection bag and fill with chocolate tempering
Leave the excess to run off and place on a parchment-lined surface
Chill for several hours until hardened
Melt ball and remove from mold.
Mousse
1
Fry milk and add mint leaves
Let it infuse for 15 minutes, then strain and discard solids
Pare and let it cool down slightly before using
Caramel (Simplified Version)
See original recipe online for full instructions
In a saucepan, mix sugar and water over medium heat, stirring constantly, until the sugar dissolves
Pare and let it cool slightly; when cooled to around 100°C (212°F), remove from heat
Do not let the syrup darken too much
Melt in a water bath at 40°C (104°F) or above, then quickly mix with a spatula to prevent overheating
Remove from heat and let it cool down slightly before using
Assembly
Place mousse in a confection bag and fill with chocolate tempering
Leave the excess to run off and place on a parchment-lined surface
Chill for several hours until hardened
Melt ball and remove from mold
