CREAMY CHOCOLATE MOUSSE (basic recipes)
Whipped cream based on chocolate caracterized by a thick structure
Difficulty level
![](/IRCA/Recipes/image/29749/image-thumb__29749___auto_b492ef3e91c9043ccd499cc4b73eae8d/foto%20attrezzatura%20x%20ricette%20di%20base_15.jpg)
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 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 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 FONDENTE 56% | g 190 |
RENO CONCERTO FONDENTE 58% - alternatively | |
RENO CONCERTO 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 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 LATTE 34% | g 230 |
RENO CONCERTO 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 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 GIANDUIA LATTE 27% | 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 BIANCO 31,50% | g 280 |
SINFONIA CIOCCOLATO BIANCO - alternatively | |
SINFONIA 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