IRCA | CHOCOLATE MOUSSE MADE WITH EGG WHITES (basic recipe)

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