INGREDIENTS

   INGREDIENTS

250g 8.82 oz Whole milk
1000g 35.27 oz
Heavy cream 35%

 

   CHOCOLATE SELECTION (CHOOSE ONE)

440g 15.52 oz
Dark Chocolate Growers Choice 71%
460g 16.23 oz Dark Chocolate Peru 62% 
560g 19.75 oz Dark Chocolate Growers Choice 58% 
550g 19.40 oz Dark Chocolate Ecuador 56%
450g 15.87 oz
Dark Chocolate Ecuador 65%
720g 25.39 oz
Milk Chocolate Caramelized Ecuador 40%
765g 26.98 oz
Milk Chocolate Peru 38%
800g 28.22 oz
Milk Chocolate Growers Choice 33%
950g 33.51 oz

White Chocolate Ecuador 31%

 

 

METHOD

METHOD

In a stand mixer with the whisk attachment, whip the heavy cream on medium speed until obtaining soft peaks, set aside. In a mixing bowl, melt the chocolate to approximately 122/131°F (50/55°C) for dark chocolate covertures and 113°F (45°C) for milk and white chocolate covertures. In a saucepan, boil the milk and pour over the melted chocolate in small additions, whisking until smooth and completely incorporated. Once the chocolate has obtained a temperature of 122/131°F (45/55°C), fold in the whipped cream until completely incorporated. Pour into desired serving vessels.

 

Makes 53oz of mousse

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