Chocolate mousse
Produtos utilizados
Melken Bittersweet Chocolate Bar 2,100kg
Sobre a receita
This Chocolate Mousse recipe was developed for food service use
Ingredientes
- 1000g Melken Bittersweet Bar
- 121g unsalted butter
- 250g Water
- 400g pasteurized egg yolks
- 60g Rum
- 600g pasteurized egg whites
- 40g refined sugar
Modo de preparo
1. Take the Melken Semisweet Chocolate, the butter and the water to a bain-marie, stirring until it melts and is homogenized.
2. Remove from the heat and gradually add the egg yolks, stirring until creamy. Add the rum and book.
3. Beat the egg whites together with the sugar to soft peaks and gently fold into the chocolate mixture.
Divide into individual bowls, cover and refrigerate for at least 3 hours or until firm.
Materials