Cyril Lignac White Chocolate Mousse: Recipe

Let us return to Caesar what Caesar is, and admit that Chocolate cream It is definitely among the top 3 gourmet pleasures in life. Between its compact, yet melt-in-the-mouth texture, sweet and sour taste, and edgy side that makes us good, it’s one of our little things. We love it for a snack or dessert, or to eat it in front of Netflix after dark. Alone or with others, it’s a little tasting break you never get tired of. What do we like? Its ability to reinvent itself, always tickling our taste buds. On top of that, Chef Cyril Legnac never stops spoiling us. He reveals a very original and exciting recipe for strengthening Musna. Ladies, here is the recipe Cyril Lignac White Chocolate MousseAnd the It promises to be validated by gourmets and gourmets!

How to make fluffy white chocolate mousse

What makes chocolate mousse so popular is its texture, which is hard and light in the mouth. However, when we make it ourselves, it’s not uncommon for us to only get on the hard side, and the softness of our chocolate mousse is missing. The result, the taste is present, the tasting experience is less. Fortunately, every problem has its solution, and to enjoy an airy chocolate mousse, there are a few tricks to apply. the first ? Use large, fresh eggs. The larger it is, the more white it will be, which when whipped will give lightness to our mousse. If you are used to melting chocolate in the microwave, stop it. Mary’s bath Which allows us not to heat the chocolate. You will now think of Let the chocolate cool before incorporating the eggs. Because ? If it’s too hot, it can cause it to coagulate, giving us a compressed foam. Finally, one last little trick to make your chocolate dessert work,Let it rest for at least 3 hours in the refrigerator. This will allow the egg white to set, and give us the desired texture.

Cyril Lignac White Chocolate Mousse Recipe

Ingredients for 4 people:

  • 125gm white chocolate
  • 10cl + 50cl full fat 35%
  • 30 grams mascarpone
  • 20 grams powdered sugar
  • 1 vanilla bean
  • 40 g + 80 g grated dark chocolate

Preparation :

  1. Melt white chocolate and 10 cl of liquid cream in a bowl in a bain-marie, mixing until smooth.
  2. In a very cold bowl, pour 50 cl of liquid cream, mascarpone and vanilla pulp, beat in whipped cream, add powdered sugar.
  3. Add the whipped cream to the white chocolate mixture and then add 40g of chocolate chips using a spoon.
  4. Pour into ramekins and sprinkle with grated chocolate. Fabulous book.

And if you want to discover a mouthwatering dessert recipe, find Cyril Lignac’s Raspberry French Toast here!

Leave a Comment