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MOUSSE TEXTURES

3.1 INTENSE DARK CHOCOLATE CUSTARD-BASED MOUSSE

Freezable

Ingredients

  • 530 g
    CARAÏBE 66%
  • 850 g Crème UHT 35%
  • 500 g CRÈME ANGLAISE POUR MOUSSE CHOCOLAT
Select your mixture’s total weight
For
g

Recipe

Make the previous Essential first:
CRÈME ANGLAISE POUR MOUSSE CHOCOLAT

Ingredients

  • 385 g Whole UHT milk
  • 80 g sirop de glucose
  • 80 g Egg yolks
For g

Recipe

Porter à ébullition le lait et le glucose DE60, verser sur les jaunes.
Cuire le tout à 84 °C.
Utiliser aussitôt ou refroidir rapidement et réserver au réfrigérateur.

Weigh out the amount of hot custard required for the recipe.
If necessary, add the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Check the temperature (113-117°F or 45-47°C for dark chocolate; 95-99°F or 35-37°C for milk and
Amatika; and 86-89°F or 30-32°C for white, blond and Almond Inspiration) and gradually fold in the airy
whipped cream using a spatula.
Use immediately and freeze.

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