Image is for illustrative purposes only.
This is a dark chocolate mousse enriched with nougat paste and set with a little gelatine, so it holds its shape once chilled. The nougat brings a toasted almond and honey note that rounds off the bitterness of the couverture, and the whipped cream keeps the texture light even though the mousse is firm enough to slice.
Because it sets properly, it is the kind of mousse you can use as a filling in ring-moulded entremets and layered pastries, or pipe into shells and glaze. It cuts cleanly, takes a mirror glaze well, and pairs happily with a thin chocolate or almond sponge base.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 885
Number of Units: 2
Unit Size: 20 cm mousse ring, about 5 cm high
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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580 |
20.4 ounces
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Dark Chocolate (Couverture)
Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
bitter, cooking grade
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melted |
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B
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140 |
4.9 ounces
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Nougat Paste
Nougat paste is a smooth, sweet paste made from roasted nuts, usually hazelnuts and almonds, ground with caramelised sugar until it becomes spreadable. It is sold in tubs by pastry suppliers and gives fillings a deep toasted nut flavour; a good quality gianduja or praline paste can be used in its place.
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soft, at room temperature |
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C
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60 |
1.2 Whole Eggs
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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room temperature |
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D
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40 |
2 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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E
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14 |
0.5 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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F
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36 |
1.2 fluid_ounces
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Water
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cold |
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G
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900 |
3.8 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
35% fat
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cold, softly whipped |
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1770
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Line your rings or moulds and have the base sponge cut and in place before you start, as the mousse begins to set once the gelatine is in. |
Everything ready within arm's reach |
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2 |
Soak |
Sprinkle E (gelatine powder) over F (cold water) in a small bowl and leave it to swell. |
Spongy and fully absorbed, no dry grains |
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3 |
Melt |
Melt A (dark couverture chocolate) gently over a water bath or in short bursts in the microwave, then stir in B (nougat paste) until smooth. |
Smooth and glossy, around 40°C (105°F); not hot |
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4 |
Whip |
Whip C and D (whole egg and egg yolk) over a water bath until warm, then continue whipping off the heat. |
Pale, thick and at least tripled in volume; cooled to room temperature |
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5 |
Melt |
Warm the soaked gelatine gently until it is clear and liquid, then stir a spoonful of the whipped egg into it to temper. |
Clear liquid, no lumps; do not boil |
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6 |
Whip |
Whip G (thickened cream) until it holds soft peaks. |
Soft, floppy peaks — do not over-whip or the mousse will be grainy |
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7 |
Combine |
Fold the whipped egg mixture into the chocolate and nougat mixture, then quickly fold in the melted gelatine. |
Evenly combined, still light; work fast while the base is warm |
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8 |
Fold |
Fold the softly whipped cream through in two or three lots, using a large spatula and a light hand. |
Uniform colour, no streaks of cream left |
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9 |
Fill |
Pour or pipe the mousse into the prepared rings over your sponge base, level the top with a palette knife and tap the tray lightly to settle it. |
Flat, bubble-free surface |
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10 |
Set |
Refrigerate until firm, or freeze if you plan to glaze the mousse. |
Firm to the touch and cuts cleanly; at least 4 hours in the fridge |
Important Notes
The scaled recipe makes about 1,770 g of mousse, enough for two 20 cm rings about 5 cm high, or a good number of small ring-moulded pastries. Keep it covered in the fridge and use within 2 to 3 days; it also freezes well in the mould, which makes it easier to unmould and glaze. Because it is a firm-setting mousse it is meant for filling and layering rather than serving in a glass. Work quickly once the gelatine goes in, and make sure the chocolate base is warm rather than hot when the egg foam and cream are folded through, or the mousse will split.
Tools & Arrangements
Kitchen scales, heatproof bowl and saucepan for a water bath, electric mixer or hand beaters, whisk, large rubber spatula, small bowl for soaking the gelatine, mousse rings or deep cake rings, acetate collars or baking paper strips, tray that fits in the fridge or freezer, palette knife.
