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CHOCOLATE MOUSSE WITH LILLY NEUTRO (basic recipe)

Chocolate mousse ideal for desserts fillings.

Difficulty level

Ingredients

MINUETTO FONDENTE SANTO DOMINGO 75% g 200
SINFONIA CIOCCOLATO 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 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 FONDENTE 56% g 200
RENO CONCERTO FONDENTE 58% - alternatively
RENO CONCERTO 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 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 LATTE 34% g 200
RENO CONCERTO 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 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 GIANDUIA LATTE 27% 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 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 BIANCO 31,50% g 200
SINFONIA CIOCCOLATO BIANCO - 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
Final composition

-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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada