Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA LIGHT MOUSSE

Unit of measure

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Ingredients

  • 470 g
    • P125 Coeur de Guanaja 80%
  • 500 g Milk
  • 100 g Sugar
  • 11 g Gelatin
  • 1000 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 130 g.

Recipe

Soak the gelatin in a large quantity of water.

Bring the milk and sugar to a boil and add the softened and drained gelatin.

Pour about one third of the hot milk into the melted P125 COEUR DE GUANAJA and whisk to obtain a smooth, shiny and elastic texture.

Add the remaining milk in gradually, keeping the texture.

When the ganache is between 40 and 45° C (104/113° F), fold the foamy whipped cream in.

Pour immediately and freeze.

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