Do you want to discover the secret behind an irresistible chocolate mousse? The answer lies in the formidable recipe of Simone Tondo, a chef renowned for his heavenly desserts. By following his precise methods and using quality ingredients, get ready to savor a chocolate mousse like you have never tasted before.
This culinary masterpiece begins with the choice of chocolate: the star element. Simone Tondo opts for a high cocoa content dark chocolate, ensuring exceptional depth and intensity of flavor. The delicate incorporation of egg yolks into the melted chocolate, followed by a meticulous addition of firm whipped egg whites, is the key to an airy and light texture.
The technique secrets and Simone Tondo’s passion for desserts make his chocolate mousse a unique tasting experience. Follow this recipe step by step, and allow each bite to reveal perfectly balanced chocolate nuances, topped off with that fluffy texture that is its charm.
The secret recipe of Simone Tondo for a divine chocolate mousse
At the helm of the famous Racines restaurant located in Paris, Simone Tondo is known for his dishes that transport the taste buds through Italy. Among his creations, the chocolate mousse holds a special place. This recipe, which he has kindly shared, is a true invitation to rediscover this classic dessert. Here’s how you can recreate this delight at home.
Necessary ingredients
To prepare this exquisite chocolate mousse, you will need the following ingredients:
- 125g of liquid cream
- 58g of semi-skimmed milk
- 27g of brown sugar (type alter eco)
- 210g of Kalingo 65% chocolate
- 175g of egg whites
Steps for preparation
The preparation of this mousse involves several crucial steps to achieve a perfect texture and an unforgettable taste:
- Start by heating the milk and cream to 80 degrees in a saucepan.
- Then pour this hot mixture over the chocolate to create an emulsion. Use a whisk and focus your movements at the center of the container to encourage a smooth texture.
- In a food processor, whip the egg whites with the sugar until you achieve an airy mousse.
- Gently fold the chocolate ganache (at 29 °C) into the whipped egg whites. First, incorporate a small amount with a whisk and then gently fold in the rest using a spatula.
- Pour the mixture into ramekins or a large bowl, then refrigerate for at least 4 hours to allow the mousse to set properly.
The perfect accompaniment: English custard
To enhance this chocolate mousse, nothing beats a creamy English custard. Here are the necessary components:
- 500g of semi-skimmed milk
- 4 egg yolks
- 80g of granulated sugar
- 2 vanilla pods
Bring the milk with the split vanilla pods to a boil, then infuse for 10 minutes. Whisk the yolks and sugar, add the vanilla-infused milk, and thicken at 79°C. This delicate cream is the ideal complement for your chocolate mousse.
Tips for a successful dessert
Simone Tondo advises serving the chocolate mousse and the custard together. However, they can also be enjoyed separately or accompanied by fresh fruits, ice cream, or small biscuits for an exceptional outdoor snack.
Thanks to this detailed recipe, you can now prepare a chocolate mousse that will delight all your guests. Enjoy your tasting!
Source: www.vogue.fr
