Essentials

MOUSSE TEXTURES

P125 COEUR DE GUANAJA MOUSSE JELLY

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 125 g
    • P125 Coeur de Guanaja 80%
  • 500 g Whole milk
  • 50 g Whipping cream
  • 60 g Sugar
  • 2 g Agar agar
  • 4 g Gelatin
  • 200 g Whipping cream
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For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar to 70 g.

Recipe

Combine the milk, smaller portion of cream, agar agar, hydrated gelatin and sugar. Boil for a couple of minutes.

Gradually pour the hot liquid over the melted P125 COEUR DE GUANAJA mixing to obtain a smooth and elastic emulsion. Process with an immersion blender and cool to 40° C (104° F).

Fold the foamy whipped cream in and pour into a 4 cm high frame.

Set aside in the refrigerator.

Remove the frame and cut 4 cm cubes with a sharp knife.

NOTE: This mousse jelly can not be frozen.

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