CHOCOLATE MOUSSE MADE WITH EGG WHITES (basic recipe)
Chocolate mousse ideal to fill creamy desserts.
Difficulty level
Chocolate mousse ideal to fill creamy desserts.
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 250 |
| SINFONIA CIOCCOLATO FONDENTE 76% - alternatively | |
| liquid cream 35% fat | g 170 |
| water | g 20 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 50 |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | g 280 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| liquid cream 35% fat | g 160 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 50 |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | g 320 |
| RENO CONCERTO FONDENTE 58% - alternatively | |
| RENO CONCERTO FONDENTE 64% - alternatively | |
| liquid cream 35% fat | g 160 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 50 |
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | g 350 |
| MINUETTO LATTE SANTO DOMINGO 38% - alternatively | |
| liquid cream 35% fat | g 160 |
| LILLY NEUTRO | g 20 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 40 |
Ingredients
| RENO CONCERTO LATTE 34% | g 370 |
| RENO CONCERTO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat | g 160 |
| LILLY NEUTRO | g 30 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 30 |
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 350 |
| liquid cream 35% fat | g 170 |
| LILLY NEUTRO | g 20 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 40 |
Ingredients
| RENO CONCERTO GIANDUIA LATTE 27% | g 370 |
| liquid cream 35% fat | g 160 |
| LILLY NEUTRO | g 45 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 30 |
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 370 |
| liquid cream 35% fat | g 160 |
| LILLY NEUTRO | g 50 |
| pasteurized yolk | g 60 |
| egg whites | g 200 |
| caster sugar | g 30 |
Ingredients
| RENO CONCERTO BIANCO 31,50% | g 380 |
| SINFONIA CIOCCOLATO BIANCO - alternatively | |
| 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
