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CHOCOLATE MOUSSE MADE WITH EGG WHITES (basic recipe)

Chocolate mousse ideal to fill creamy desserts.

Difficulty level

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
Final composition

-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.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker