CREAMY CHOCOLATE MOUSSE (basic recipes)
Whipped cream based on chocolate caracterized by a thick structure
Difficulty level
Whipped cream based on chocolate caracterized by a thick structure
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 150 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively | |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 20 |
| water | g 20 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 170 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 20 |
| water | g 20 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 190 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively | |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 20 |
| water | g 20 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| SINFONIA CIOCCOLATO AL LATTE 38% | g 210 |
| MINUETTO LATTE SANTO DOMINGO 38% - alternatively | |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 230 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 230 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 250 |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
Ingredients
| liquid cream 35% fat - 1 | g 150 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | g 280 |
| SINFONIA CIOCCOLATO BIANCO 33% - alternatively | |
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO - alternatively | |
| liquid cream 35% fat - 2 | g 200 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
-Put it in the fridge (4°C) for one night.
-Whip the mixture in a planetary mixer at medium speed until light and frothy.
-Store and consume at positive temperature (5°C).
Pastry Chef, Chocolatier and Baker
