The Essentials
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MOUSSE TEXTURES
3.5 INTENSE DARK CHOCOLATE WHIPPED GANACHE
Freezable
Ingredients
-
580 gCARAÏBE 66%
- 360 g Crème UHT 35%
- 1000 g GLUCOSE-BASED LIQUID STARCH
Select your mixture’s total weight
For
g
Tips
For Glucose-based liquid starch
1000g Whole milk
30g Potato starch
80g Glucose syrup DE60
1000g Whole milk
30g Potato starch
80g Glucose syrup DE60
Recipe
Mix together a small portion of the cold milk with the potato starch. Set aside. Heat the rest of the milk with the glucose if necessary between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture. Put everything back in the cooking appllance and bring to a boil. Weigh out the amount of hot liquid starch (with or without glucose) required for the recipe. If necessary, add the bloomed gelatin.
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.
Pour part of the hot milk over the milk-starch mixture. Put everything back in the cooking appllance and bring to a boil. Weigh out the amount of hot liquid starch (with or without glucose) required for the recipe. If necessary, add the bloomed gelatin.
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.