Aux Petits Delices Fool Proof Chocolate Mousse in Chocolate Bowls
Provided by:Chef Patrick Gauthron of Aux Petits Delices
Chocolate Mousse
Easily made using 2 quality ingredients.
12 ounce of chopped dark chocolate (couverture/coating chocolate) 60-70% cocoa paste
12 ounce of lightly whipped heavy cream
Melt chocolate over a double boiler until smooth. Cool until lukewarm temp.
Whip heavy cream until soft peaks form and cool in refrigerator.
Fold cream into the chocolate.
Chocolate Dessert Bowls
Blow up several latex water balloons.
Melt 24 oz. of coating chocolate. (microwave or double boiler)
To temper the chocolate, this part art, part science, part patience:
Add 6 oz. of chopped coating chocolate to melted chocolate.
Then, temper 8 oz of white chocolate and 2 oz. white chocolate.
If there are chunks of chocolate, you must strain the chocolate.
To make the bowls:
Dip the balloon in the dark chocolate.
Make white stripes on top of the dark.
Put in the fridge until set.
When set, make a small hole on top of the balloon to deflate.
Fill with the mousse. Decorate the plate with coulis, berries.
