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 .
