Dark chocolate mousse

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%.