Essentials

MOUSSE TEXTURES

LIGHT CHOCOLATE MOUSSE A Creation by L’École Valrhona

Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable Freezable

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Ingredients

  • 510 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%
    • Jivara 40%
    • Orizaba 39%
    • Bahibe 46%
    • Andoa Milk 39%
    • Tanariva 33%
    • Azélia 35%
    • Caramélia 36%
    • Satilia Milk 35%
    • Equatoriale Milk 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
    • Almond inspiration
    • Milk Hazelnut 36%
    • Dark Hazelnut 33%
    • KOMUNTU 80%
  • 10 g Gelatin
  • 500 g Whole milk
  • 1000 g Whipping cream
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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 add the rehydrated gelatin.

Gradually pour the hot milk 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 – It should be 26-29°C (80-85°F) for white and blond-colored chocolates, 31-34°C (90-95°F) for milk chocolates and 39-42°C (100 -110°F) for dark chocolates. For the chocolate onto the airy whipped cream.

To out immediately. Freeze.

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