COMPOSITION • dark chocolate mousse • milk chocolate cream • mandarin orange gel • mandarin orange powder • candied mandarin orange • Creme Anglaise with salted caramel DARK CHOCOLATE MOUSSE • milk 150 g • sheet gelatine 6 g • 72% dark chocolate 225 g • cream whipped to soft peaks 225 g Lightly whip the cream to soft peaks using a stand mixer if possible. Chop the chocolate and add the gelatine that has been previously bloomed. Heat themilk, and when it boils, pour it over the chocolate. Blend with an immersion blender without incorporating any air. Then, add the obtained mixture to the lightly whipped cream and mix well. Pour mixture into silicon moulds. Freeze the product then remove from moulds. 23
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