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Decoding Chocolate Mousses: The Experiment
Decoding Chocolate Mousses: The Experiment
chocolate mousses
Part II
The experiment
By
Ramon Morató
Collaboration
Scinnov (Scientific advice)
Six classic mousse recipes for assembling desserts
Since the bavarois contains a lower percentage of couverture than the other mousses, the
final temperature will be the lowest; ideally around 20 to 23°C.
Couverture (or
Gelatin chocolate)
80ºC / 84ºC
+ + Increased foam
volume (or
increased mousse
volume)
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
Emulsion
(couverture-crème anglaise)
80ºC / 84ºC
+ Increased foam
volume
Sugar
Water
Egg protein
Fat
Crystallized fat
Air
Dry matter of cocoa
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
Crème anglaise-based mousse ••••• ••• •• • • ••••• ••• ••• ••• •••••
Incorporation of air
and stabilization by
egg proteins.
Emulsion (couverture-pâte Semi-whipped
à bombe) cream
Crystallization of
+ + the fat which stabilizes
the structure.
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
Pâte à bombe-based mousse ••• •• ••••• ••••• •••• •••• •• •••• ••••• ••••
Semi-whipped Emulsion
cream (couverture-cream)
+ + Stabilization of
the structure by the
crystallization of the fat.
Sugar
Water
Fat
Crystallized fat
Air
Dry matter of cocoa
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
1. Create the base pastry cream with milk, cream, sugar, egg yolks, corn starch and
vanilla, heating the mixture to 85°C.
2. Add the gelatine sheets, which have been previously soaked in cold water.
3. Separately, whisk the egg whites with the invert sugar to medium peaks. Do not beat
until stiff as it will make it difficult to incorporate the other ingredients.
4. Mix a small part of the whisked whites with the cream and add all the previously
melted couverture. Sugar
5. Finally, fold in the remaining egg whites.
Water
For this mousse type, you can optionally add approx. 0.1/0.2% of gelatine sheets (2 to 4 Egg protein
g of gelatine sheets for this recipe) to stabilise the mousse and prevent syneresis or water Fat
loss during refrigeration. Crystallized fat
The final temperature of this mousse isn't as important as those that include whipped Gelatin
cream. It can be worked at a higher temperature, although after tests we found that Air
it is best to keep the temperature within 24 to 28°C to ensure the couverture starts to Dry matter of cocoa
crystallise to obtain a better final texture in the chiboust.
Starch
Gelatinized starch
Meringue
+
Gelatin Chocolate couverture
85ºC
+ + Stabilization of the structure
through the gelation of gelatin
and the incorporation of
crystallized fat.
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
For this mousse type, you can optionally add approx. 0.1/0.2% of gelatine sheets (2 to 4
g of gelatine sheets for this recipe) to stabilise the mousse and prevent syneresis or water
loss during refrigeration.
The final temperature of this mousse isn't as important as those that include whipped
cream. It can be worked at a higher temperature, although after tests we found that
it is best to keep the temperature within 24 to 28°C to ensure the couverture starts to
crystallise to obtain a better final texture. (Remember always: white and milk couvertures,
lower temperature; dark couvertures, higher temperature). Sugar
Water
Egg protein
Fat
Crystallized fat
Air
Dry matter of cocoa
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
Egg white-based mousse •••• • •• ••• ••••• ••• ••••• •••• ••••• •
Cocoa Milk Egg Sweetness Aeration Creaminess In-mouth Colour Viscosity Stability
intensity notes flavour fusion
Crème anglaise-based mousse ••••• ••• •• • • ••••• ••• ••• ••• •••••
Pâte à bombe-based mousse ••• •• ••••• •••• •••• •••• •• •••• ••••• ••••
Egg white-based mousse •••• • •• ••• ••••• ••• ••••• •••• ••••• •
1 2 3 4 5 6
Chocolate Crème Pâte à Ganache-based Chocolate Egg
bavarois anglaise-based bombe-based mousse chiboust white-based
mousse mousse mousse
Ramon Morató
Creative Director Cacao Barry®
Scinnov
Scientific advice
Cacao Barry®