MOUSSE TEXTURES

3.5
LIGHT CHOCOLATE MOUSSE

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

Ingredients

  • 570 g
    Guanaja 70%
    • Guanaja 70%
    • Abinao 85%
    • Ashanti 67%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Noire 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Kalingo 65%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Extra Amer 67%
    • Equatoriale Noire 55%
    • Extra Noir 53%
    • Satilia Noire 62%
    • Guanaja Lactée 41%
    • Jivara 40%
    • Orizaba 39%
    • Bitter Lactée 39%
    • Bahibe 46%
    • Andoa Lactée 39%
    • Tanariva 33%
    • Azélia 35%
    • Biskélia 34%
    • Caramélia 36%
    • Satilia Lactée 35%
    • Equatoriale Lactée 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
    • Almond inspiration
    • Milk Hazelnut 36%
    • Dark Hazelnut 33%
  • 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.

The Essentials Valrhona

  • LIGHT CHOCOLATE MOUSSE