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L'atelier des Chefs

Dark chocolate mousse with mandarin compote Recipe

A light yet intense dark chocolate mousse that tastes of the chocolate that you choose because it is dairy free, served with a mandarine compote.

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Dark chocolate mousse with mandarin compote Recipe
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  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn

Ingredients ( for people)

    Part one of the recipe
  • Mandarin juice : 250 ml
  • Agar agar : 3 g
  • Xanthan gum : 1 g
  • Mandarin essential oil : 1 drop
    Part two of the recipe
  • Water : 300 ml
  • Xanthan gum : 1 g
  • Dark chocolate : 315 g
  • Egg white(s) : 7 whole
  • Glucose syrup : 60 g
  • Xanthan gum : 1 g

Method

  • 1For the mandarine compote: Place the mandarine juice in a saucepan and then mix in the agar.
  • 2Bring to the boil and then immeditately pour into a tray to cool.
  • 3Once cold and firmly set, place in a liquidizer and blend. Add the xanthane gum if the compote is not thick enough.
  • 4Add essential oil to taste.
  • 5For the water-based chocolate mousse: Melt the chocolate.
  • 6 Mix together the water and the first amount of xanthane gum using a hand blender and then warm to 50'C.
  • 7Pour two thirds of this mixture on to the melted chocolate. Leave for 20 seconds and then start an emulsification.
  • 8Add the rest of the water and mix to obtain an elastic and shiny mixture.
  • 9Whip the egg whites and the dextrose together to a meringue mixture. Add the rest of the xanthane gum.
  • 10Delicately fold the meringue mixture into the chocolate emulsion and then pour into moulds/cups/glasses. Set aside to set.
  • 11Since there is no cream in this recipe, the mousse can be made warm. Make sure to pour into the moulds before the cacao butter starts to set.
  • 12To serve: you can either place a little of the mandarine compote in the base of your moulds/glasses and then add the mousse. Alternatively, serve the compote alongside the mousse.

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Chef's tip

« Be very careful when adding the mandarine essential oil - add a tiny amount at a time. »


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