Anyone can easily mistaken this cream for a chocolate mousse but in reality it isn’t because it’s not frothy or fresh the way mousse is. It’s a cooked cream like a panna cotta or pastry cream, and with a quality chocolate couverture, this cream firms into a true delicacy. Velvety and very satisfying, just as a good chocolate mousse would be.  I can already imagine the greatness that could come out of this cream by incorporating various flavours like caramel, pear or orange.  A great mousse alternative with unlimited variations, and I’m wondering if it can be a good cake filler too, probably so.

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