The carefree mousse

Frédéric Bau

MASTERING EMULSIONS To emulsify means to join and stabilize two things that aren’t compatible, like water and oil (fat in liquid state, cocoa butter for chocolate, and nut oils for the pralinés). The more friction there is between the water and the fat, the finer the emulsion will be with a smoother texture and longer shelf life (and also a fresher sensation in the mouth). REQUIRED EQUIPMENT: an immersion blender • Use chocolate in chunks or chopped up. • Heat or boil the liquid in the recipe. • About one quarter of the hot liquid over the chocolate. Let sit for 2 minutes. • Begin to mix with a spatula: the chocolate will quickly thicken, then will often split. In the beginning, stir energetically to help it to split. • Next, add the second quarter of the hot liquid. Continue to mix energetically to begin to create a smooth, shiny, elastic core. This is the sign that the emulsion process has begun correctly. • Add the third quarter of the hot liquid and continue to mix energetically. At this point, it’s okay to use the immersion blender to finish the emulsion. Be careful: make sure that the temperature is at least 95‑104°F (35‑40°C); below 95°F (35°C), the cocoa butter can begin to harden. • Finally, add the rest of the hot liquid and blend for a few seconds until the texture is smooth, silky, and very creamy. Mission accomplished! • Let it rest in the refrigerator for 3‑5 hours, or even better, overnight. The cocoa butter will recrystallize nicely, resulting in a pleasant texture. Now you know everything, or almost everything, to successfully make a ganache, a wonderful chocolate mousse, a sauce, or a parfait… Everything you need to be an expert!