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Chocolate mousse & ginger caramel

A creation by Jean-Marc Gaucher

Chocolate mousse & ginger caramel

Approximately 50 small cakes

Custard cream for chocolate mousse
Chocolate mousse
Ginger caramel
Chocolate sponge

Custard cream for chocolate mousse

  • Fresh cream - 250 g
  • Milk - 250 g
  • Egg yolk - 100 g
  • Sugar - 50 g

Warm the cream and the milk with sugar.
Incorporate the egg yolks into the hot mixture and cook again until reaching 77°C on the stove.
Reserve the mix at room temperature.

Chocolate mousse

  • Custard cream - 600 g
  • Fresh cream 35% - 900 g
  • 64% dark chocolate - 700 g

Combine the melted chocolate with the warm custard cream.
Add the whipped cream to the chocolate mixture (40°C max).

Ginger caramel

Make a caramel with the sugar (dry).
Add the butter.
Deglaze with hot cream, glucose and the ginger puree.
Melt the milk chocolate and add in small quantities into the hot liquid.
Reserve in a fridge before use.

Chocolate sponge

  • Egg yolks - 115 g
  • Eggs - 300 g
  • Sugar - 225 g
  • Egg whites - 190 g
  • Dark brown sugar - 85 g
  • Cake flour - 75 g
  • Cocoa powder - 70 g

Sieve the cake flour and the cocoa powder together. 
Mix the egg yolks with the eggs.
Make a French meringue with the brown sugar and the egg whites.
Mix the meringue with the egg mixture and incorporate the flour and the cocoa powder.
Bake it for 20min at 170°C.