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MOUSSE TEXTURES

3.5 INTENSE DARK CHOCOLATE WHIPPED GANACHE

Freezable

Ingredients

  • 580 g
    CARAÏBE 66%
  • 360 g Crème UHT 35%
  • 1000 g GLUCOSE-BASED LIQUID STARCH
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Recipe

Make the previous Essential first:
GLUCOSE-BASED LIQUID STARCH

Ingredients

  • 1000 g Whole UHT milk
  • 80 g Glucose DE 60
  • 30 g Potato starch
For g

Weigh out the amount of hot starch base required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold cream.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

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