Dark chocolate mousse

Dark chocolate mousse

By LOUIS FRANÇOIS September 25, 2024
Recipe created by LOUIS FRANÇOIS
Created on

September 25, 2024

Recipe

Products used

OvoFree Mousse , Pectin 325NH95 , Inulin

Step 1

The ingredients
216 g Water (1)
6g Pectin 325NH95 (LF)
18g Inulin (LF)
228g Dark chocolate
84g Water (2)
6g OvoFree Mousse (LF)
42g Inulin (LF)
Process
  1. Rehydrate the OvoFree Mousse mix, water (2) and inulin and beat until stiff for 3 min.
  2. In a bowl, pre-dispose the pectin in the inulin.
  3.  Weigh the water (1) into a saucepan, gradually pour in the pectin-inulin mixture, mixing well.
  4.  Bring to a boil, stirring constantly.
    Pour the mixture at 42°C onto the chocolate and mix.
  5. Gently fold in the meringue.
  6.  Pour into molds and leave to set for 24 hours in the refrigerator.

If you wish to freeze the mousse, increase the pectin by 0.5%.

Products used in this recipe

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