Essentials

MOUSSE TEXTURES

CLASSIC MOUSSE New Recipe

Preserving : 2 Days - Between 2-4°C (35-40°F)
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Unit of measure

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Ingredients

  • 255 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
  • 125 g Whole milk
  • 125 g Whipping cream
  • 200 g Egg whites
  • 60 g Sugar
  • 3 g Gelatin
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g

Tips

The ideal serving temperature for this mousse is 4-6°C (40-42°F).

Recipe

Heat the milk and cream, then add the rehydrated gelatin.

Gradually pour over the partially melted chocolate, stirring to form a smooth emulsion.

Immediately mix using an immersion blender to make a perfect emulsion.

Check the temperature is at 42-45°C (110-115°F) and add a quarter of the egg whites along with the sugar. Mix, then finish off by adding the rest of the egg whites.

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