INGREDIENTS

   INGREDIENTS

150g 5.29 oz Heavy cream 35%
60g 2.12 oz
Pasteurized egg yolks
200g 7.05 oz
Pasteurized egg whites
60g 2.21 oz
Sugar

 

   CHOCOLATE SELECTION (CHOOSE ONE)

220g 7.76 oz
Dark Chocolate Growers Choice 71%
240g 8.47 oz Dark Chocolate Peru 62% 
270g 9.52 oz Dark Chocolate Growers Choice 58% 
265g 9.35 oz Dark Chocolate Ecuador 56%
225g 7.93 oz Dark Chocolate Ecuador 65%

 

METHOD

In a saucepan, boil the cream. In a mixing bowl, melt the chocolate. Gradually pour the hot cream over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid, until completely incorporated. Add the pasteurized egg yolks until completely incorporated, set aside. In a stand mixer with the whisk attachment, whip the pasteurized egg whites and sugar until obtaining soft peaks, set aside. When the chocolate mixture obtains a temperature of 104/122°F (40/50°C), fold in 1⁄4 of the whipped egg whites. Finish by folding in the remaining pasteurized egg whites.

 

Makes 24.7oz of mousse

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