
Dark chocolate mousse
By LOUIS FRANÇOIS September 25, 2024
Step 1
The ingredients
216 g | Water (1) |
6g | Pectin 325NH95 (![]() |
18g | Inulin (![]() |
228g | Dark chocolate |
84g | Water (2) |
6g | OvoFree Mousse (![]() |
42g | Inulin (![]() |
Process
- Rehydrate the OvoFree Mousse mix, water (2) and inulin and beat until stiff for 3 min.
- In a bowl, pre-dispose the pectin in the inulin.
- Weigh the water (1) into a saucepan, gradually pour in the pectin-inulin mixture, mixing well.
- Bring to a boil, stirring constantly.
Pour the mixture at 42°C onto the chocolate and mix. - Gently fold in the meringue.
- 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%.
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