Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA FOAM

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 120 g
    • P125 Coeur de Guanaja 80%
  • 250 g Whole milk
  • 30 g Sugar
  • 60 g Egg whites
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 40 g.

Recipe

Bring the milk to a boil with sugar.

Pour gradually into the melted P125 COEUR DE GUANAJA and stir in the center with a rubber spatula to create a shiny and elastic core, showing the start of an emulsion.

Keep pouring the hot liquid, keeping the texture throughout the mixing process.

Add the egg whites, process with an immersion blender and pour into a siphon.

Screw 2 N2O cartridges in.

Hold between 40 and 50° C (104/122° F) in a bain-marie during service.

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