MILK MOUSSE CHOCOLATE

FOR THE MOUSSE

• 1 cup (250 ml) milk
• 2 large egg yolks
• 9 oz. (250 g) milk chocolate, chopped
• 7 oz. (200 g) semi-whipped cream
• 1/3 oz. (10 g) gelatin sheets

FOR THE BATTER

• 1/2 cup (100 g) sugar
• 3 large eggs
• 1 large egg yolk
• 2/3 cup (80 g) all-purpose flour
• 2 1/2 tbsp. (20 g) potato starch or cornstarch
• 3 tbsp. (15 g) unsweetened cocoa powder

FOR THE SYRUP

• 2 tbsp. (30 ml) water
• 3/8 cup (80 g) sugar
• 2 1/2 tbsp. (35 ml) rum (or other liqueur)

INGREDIENTS:

CHOCOLATE LAYER

• Heat the oven to 450°F (230°C).
• Line a baking sheet with parchment.
• Sift together the flour, starch, and cocoa for the chocolate layer dough.
• Separate the eggs and whisk the egg whites in a bowl with the sugar.
• In another bowl, stir the egg yolks with a fork.
• Fold in the egg whites, then add the flour mixture.
• Transfer to the baking sheet and spread so that the mixture is about 3/8 inch (1 cm) thick.
• Bake for 5 to 7 minutes.

SYRUP

• Bring the water and sugar to a boil in a saucepan.
• Boil until the sugar is dissolved and remove from the heat.
• When cooled, stir in the rum and set aside.

MOUSSE

• Put the chopped chocolate in a bowl.
• Soften the gelatin in a bowl of cold water.
• Add the egg yolks and the milk and cook over low heat to pasteurize the mixture, stirring constantly, until it reaches 185°F (85°C); check with an instant-read thermometer.
• Remove from heat.
• Squeeze the gelatin, and add it to the mixture so that it melts.
• Immediately pour the mixture onto the chopped chocolate and stir thoroughly to obtain a smooth, even texture.
• Let cool to 86°F (30°C).
• Whip the cream, which must stay fairly soft, then gently fold it into the chocolate mixture with a spatula.

ASSEMBLY

• Line the bottom and sides of a springform pan with the chocolate layer dough.
• Drench it with syrup.
• Fill with mousse, smooth it with a spatula, and refrigerate for at least 3 hours.
• Remove from the mold and decorate as desired.
• Cover the top with chocolate curls if desired.