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MOUSSE TEXTURES

3.9 CLASSIC MOUSSE

Restaurants
Preserving : 2 Days between 35-40°F (2-4°C)
Freezable

Ingredients

  • 270 g
    GUANAJA 70%
  • 3 g Gelatin
  • 125 g Whole UHT milk
  • 125 g UHT cream 35%
  • 200 g Egg whites
  • 60 g Caster sugar
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g

Tips

The ideal serving temperature for this mousse is 40-42°F (4-6°C).

Recipe

Heat the milk and cream, then add the rehydrated gelatin.

Gradually pour over the partially melted chocolate, taking care to form a smooth emulsion.

Immediately mix using an electric mixer to make a perfect emulsion.

Check the temperature is at 110-115°F or (42-45°C) and add a quarter of the egg whites along with the sugar. Mix, then finish off by adding the rest of the egg whites

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