Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA CHANTILLY MOUSSE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 400 g
    • P125 Coeur de Guanaja 80%
  • 250 g Whole milk
  • 250 g Whipping cream
  • 80 g Sugar
  • 700 g Whipping cream
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar to 95 g.

Recipe

Combine the milk, small quantity of cream and sugar together and bring to a boil.

Emulsify the hot cream with the melted P125 COEUR DE GUANAJA and whisk in order to obtain a smooth, shiny and elastic texture. Both mixtures should be of the same texture to be combined perfectly. Ensure the temperature is between 45 and 50° C (113/122° F) and fold the foamy whipped cream in the chocolate ganache with a rubber spatula. Pour immediately.

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