Easy
30 min
9-12 min
2 hrs
6 People
Make on the day: GUANAJA 70% chocolate mousse
You will need:
- Mixing bowl
- spatula
- whisk
- blender
Made with the products below :
GUANAJA 70% CHOCOLATE MOUSSE
Ingredients :
- 2.12oz Milk
- 2.12oz Heavy cream
- 4.76oz GUANAJA 70%
- 3.53oz Egg whites
- 1.06oz Caster sugar
Steps:
- Heat the milk and cream.
- Pour over the partly melted GUANAJA 70% dark chocolate in three stages, while stirring vigorously to create an emulsion.
- Blend as soon as possible until you have a perfect emulsion.
- Beat the egg whites at a constant medium speed, gradually adding the sugar.
- The egg whites should be frothy.
- Add about ¼ of the whipped egg whites to the chocolate and cream mixture.
- Finish by mixing in the remaining egg whites very gently using a spatula.
- Leave in the refrigerator for 2 hours before serving.
- The ideal serving temperature for this mousse is 35/40°F (4/6°C).
- The recommended storage time for this mousse is 2 days.
How long should I chill the mousse before serving?
For the best texture and flavor, refrigerate the mousse for at least 2 hours before serving.
Can I use milk chocolate instead of dark chocolate?
Yes, but the mousse will be sweeter and less intense in flavor compared to using GUANAJA 70% dark chocolate.
Why should the egg whites be whipped to a frothy texture?
Frothy egg whites help create a light and airy mousse texture without making the mixture too stiff.
What is the ideal serving temperature for this mousse?
The mousse is best served between 35/40°F (4/6°C) for a smooth and creamy consistency
What chocolate equivalents can replace GUANAJA 70%?
You can substitute GUANAJA 70% with CARAÏBE 66% (4.94oz), ORIADO 60% (5.64oz), MANJARI 64% (5.29oz), or EQUATORIALE NOIRE 55% (3.88oz).
