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Brasserie Bellanger chocolate mousse

Recette Mousse Au Chocolat Brasserie Bellanger

The kiff? We tell you everything to recreate the famous chocolate mousse from Brasserie Bellanger .

PREPARATION:

Chocolate mousse :

Put the egg yolks , sugar and water to heat in a double boiler to obtain a sabayon.

Whisk regularly until the mixture rises to 63 degrees.

Once the appliance has reached 63 °, assemble it with a mixer at high speed until it cools.

In a bowl, make the chocolate ganache : heat the milk to 65 degrees and pour in the dark chocolate at room temperature. Mix the preparation until obtaining a smooth and very shiny ganache

In a salad bowl, whip the whole crème fraîche into an airy foam with a mixer.

Then fold the sabayon delicately into the chocolate ganache . Once the mixture is homogeneous, incorporate the frothy cream .

Let stand in the fridge for several hours.

Speculoos:

In a mixer, whip the softened butter with the leaf. Then add the icing sugar , then incorporate the eggs little by little. Once the mixture is homogeneous, add the almond powder and fleur de sel . Incorporate the flour , speculos spices and vanilla then mix everything.

Spread the preparation out on a baking sheet and bake until it is nicely colored (about 10-12 minutes), in an oven at 180 °.

The custard:

In a saucepan, heat the milk , cream and vanilla until simmering.

In a bowl, whisk the egg yolks and sugar .

Once the first preparation is hot, pour half of the appliance over the egg / sugar mixture , then mix well.

Return everything to the pan and heat until thickened (around 80 °).

The almonds :

Roast the almonds in the oven until nicely colored. Prepare a syrup based on water and sugar then pour it over the almonds . Let dry.

Mix the caramelized almonds to make splinters.

Mounting :

Once the chocolate mousse has set in the fridge , add the custard , a spoonful of whipped cream, then generously add the caramelized almonds and speculoos biscuits .

Also discover the recipe for chocolate madeleines .

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