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CREAMY CHOCOLATE MOUSSE (basic recipes)

Whipped cream based on chocolate caracterized by a thick structure 

Difficulty level

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
Final composition

-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).

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker