Patrice Demers chocolate mousse recipe
Patrice Demers is someone who doesn’t really need presentation for his work and his art; maybe just tell you that the personality of this pastry chef corresponds to what is generally understood for that of a gentleman. If you have a sweet tooth at all, you are familiar with its out of this world pastries and almost too greedy desserts. Its Patrice Pâtissier restaurant is a must in the Saint-Henri district, especially when you want to indulge in a little treat to energize yourself. We spoil you with one of its irresistible recipes: chocolate mousse!
For more recipes from Patrice Demers, you can buy his book right here or try his recipe for the jar of chocolate cream, caramel and fleur de sel.
- 340 g (12 oz) dark chocolate (“I use the Alpaco 66% from Valrhona”, explains the chef)
- 450 g (1 3/4 cups) 35% cream
- 125 g (1/2 cup) milk
- 125 g 1/2 cup) 35% cream
- 25 g (2 tablespoons) sugar
- 50 g (3 units) egg yolks
- In a double boiler or microwave, melt chocolate without exceeding 60˚C (140˚F).
- With an electric mixer, whip the 450 g of cream at medium speed until very soft peaks form. Keep refridgerated. It is essential not to over-whip the cream. Too much cream would give a very firm chocolate mousse with a dry texture in the mouth.
- In a saucepan, bring the milk, 125 g of cream and about half the sugar to a boil.
- In a bowl, whisk together the yolks and the remaining sugar.
- While stirring with the whisk, slowly pour the boiling liquid over the yolks to gradually temper them.
- Return everything to the saucepan and cook over medium heat, stirring continuously with a wooden spoon or a spatula, until the custard coats the back of the spoon or is between 82 ˚C and 84˚C (180˚F and 183˚F). Pass the custard through a fine sieve.
- Pour the custard over the melted chocolate and emulsify using a hand mixer.
- Check the temperature of the chocolate and custard mixture; it should be between 45˚C and 48˚C (113˚F and 118˚F). Using a spatula, incorporate about a third of the whipped cream into the chocolate mixture. Fold in the rest of the cream.
- Pour the mousse into glasses or ramekins. Cover with plastic wrap and let set in the refrigerator for at least 6 hours.
GOOD TO KNOW: It is important to check the temperature of the custard and chocolate mixture before incorporating the whipped cream. A temperature below 40˚C (104˚F) will result in a chocolate mousse which may set before the glasses can be garnished. Conversely, a temperature above 50 supérieureC (122˚F) could cause the whipped cream to fall back and cause a significant loss of volume in our mousse.