Jivara Milk Chocolate Mousse recipe

Jivara Milk Chocolate Mousse

4 g silver gelatin sheets
56 g whole milk / full fat milk
56 g heavy cream
15 g granulated sugar
30 g egg yolks
235 g valrhona jivara milk chocolate 40% melted
196 g heavy cream / double cream Whipped to soft peaks

Step 1) soak gelatin in ice water until soften, squeeze out excess water and set aside
Step 2) cook the Cre’me Anglaise to 82 degrees c / 180 degrees F add the gelatin mixing well
Step 3) place the chocolate in a medium size bowl. Pour the hot cream over the chocolate. Mix well and emulsify.
Step 4) when the chocolate cream reaches 35 degrees C/ 95 degrees F fold in the whipped cream