CARAMEL ORO CHOCOLATE MOUSSE MADE WITH EGG WHITES
Chocolate mousse ideal to fill creamy desserts.
Difficulty level
Chocolate mousse ideal to fill creamy desserts.
Ingredients
| SINFONIA CIOCCOLATO CARAMEL ORO | g 360 |
| liquid cream 35% fat | g 160 |
| LILLY NEUTRO | g 45 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 30 |
-Bring the cream to a boil, add LILLY NEUTRO and mix with whisk.
-Melt the chocolate at 35°C and add it to the cream, mix with hand blender.
-Add the pasteurized yolk and mix.
-Whip the pasteurized egg whites with the sugar.
-When the ganache has reached a temperature of about 35°C, incorporate gradually the egg whites mixing gently.
-Store it in a refrigerator.
Pastry Chef, Chocolatier and Baker
