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MOUSSE TEXTURES

3.3 LIGHT CHOCOLATE MOUSSE

Preserving : 3 Days between 35-40°F (2-4°C)
Freezable

Ingredients

  • 570 g
    GUANAJA 70%
  • 6 g Gelatin
  • 500 g Whole UHT milk
  • 1000 g UHT cream 35%
Select your mixture’s total weight
For
g

Tips

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

Recipe

Heat the milk and add the rehydrated gelatin.

Gradually pour the hot milk 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 – It should be 80-85°F (26-29°C) for white and blond-colored chocolates, 90-95°F (31-34°C) for milk chocolates and 100-110°F (39-42°C) for dark chocolates. Pour the chocolate onto the airy whipped cream.

Pour out immediately. Freeze.

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