CHOCOLATE MOUSSE WITH LILLY NEUTRO (basic recipe)
Chocolate mousse ideal for desserts fillings.
Difficulty level
Chocolate mousse ideal for desserts fillings.
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 200 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively | |
| water - 1 | g 180 |
| liquid cream 35% fat - 2 | g 250 |
| LILLY NEUTRO | g 30 |
| water - 2 | g 30 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 200 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| liquid cream 35% fat - 1 | g 50 |
| water - 1 | g 130 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 30 |
| water - 2 | g 30 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 200 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively | |
| liquid cream 35% fat - 1 | g 50 |
| water - 1 | g 110 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 30 |
| water - 2 | g 30 |
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 200 |
| SINFONIA CIOCCOLATO AL LATTE 38% - alternatively | |
| liquid cream 35% fat - 1 | g 75 |
| water - 1 | g 65 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 35 |
| water - 2 | g 35 |
Ingredients
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 200 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat - 1 | g 65 |
| water - 1 | g 65 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 35 |
| water - 2 | g 35 |
Ingredients
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 200 |
| liquid cream 35% fat - 1 | g 40 |
| water - 1 | g 80 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 35 |
| water - 2 | g 35 |
Ingredients
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 200 |
| liquid cream 35% fat - 1 | g 40 |
| water - 1 | g 80 |
| liquid cream 35% fat - 2 | g 240 |
| LILLY NEUTRO | g 50 |
| water - 2 | g 50 |
Ingredients
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO | g 200 |
| liquid cream 35% fat - 1 | g 40 |
| water - 1 | g 60 |
| liquid cream 35% fat - 2 | g 240 |
| LILLY NEUTRO | g 50 |
| water - 2 | g 50 |
Ingredients
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | g 200 |
| SINFONIA CIOCCOLATO BIANCO 33% - alternatively | |
| liquid cream 35% fat - 1 | g 40 |
| water - 1 | g 60 |
| liquid cream 35% fat - 2 | g 240 |
| LILLY NEUTRO | g 50 |
| water - 2 | g 50 |
-Melt the chocolate at 45 °C.
-Warm up the liquid (1) to about 20°C.
-Add the chocolate and mix with a hand blender to obtain a fluid ganache.
-Semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.
Pastry Chef, Chocolatier and Baker
