Chocolate Mousse with Esmeraldas 42% Milk and Virunga 70% Dark

Ingredients

  • 140 g Original Beans Esmeralda 42% Milk couvertures
  • 280 g Original Beans Virunga 70% Dark couvertures:
  • 75 ml thyme honey
  • 220 ml liquid cream, preferably organic
  • 125 g egg yolk, preferably organic
  • 8 sheets of gelatin
  • 680 ml cream for whipping, preferably organic A little bit sea salt
Note: Mixing the two couvertures improves the texture and ensures a balanced taste.
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Virunga 70%

Preparation

1.

Let the honey caramelize in a pot.

2.

Deglaze with liquid cream and let simmer briefly.

3.

Place egg yolks in a large bowl.

4.

Pour the cream and honey mixture on the egg yolks and adjust.

5.

Return to the stove and peel off lightly.

6.

Now add the previously soaked gelatine and dissolve.

7.

Melt the couvertures together and fold them into the mixture.

8.

Whip the cream and fold in carefully.

9.

Add a little bit of sea salt to bring up the taste.
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Esmeraldas Milk 42%

SABRINA SCHANZ
Pastry Chef & Sales Representative DACH

"A commitment to our nature: that's what Original Beans means to me."
"Making a promise to preserve what we can on our planet. Supporting every single project when I process our origins and feeling the love for our farmers' work. And I'm proud to be able to share knowledge and these incredibly complex, organic derivations with our community. I see us as cocoa activists who never give up on striving for quality and respect."

Sabrina has been at Original Beans since 2021. Before that, she gained experience, as she says, with great chefs, including Tim Raue, Christian Lohse, Matthias Diether, and most recently at The Ritz-Carlton Hotel Berlin as Executive Pastry Chef. At the age of 17, she tumbled into a world that brings so much fun and passion to this day.

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