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CARAMEL ORO CHOCOLATE MOUSSE MADE WITH EGG WHITES

Chocolate mousse ideal to fill creamy desserts.

Difficulty level

Ingredients

SINFONIA CARAMEL ORO g 360
liquid cream 35% fat g 160
LILLY NEUTRO g 45
pasteurized yolk g 60
egg whites g 200
caster sugar g 30
Final composition

-Bring the cream to a boil, add LILLY NEUTRO and mix with whisk.
-Melt the chocolate at 35°C and add it to the cream, mix with hand blender.
-Add the pasteurized yolk and mix.
-Whip the pasteurized egg whites with the sugar.
-When the ganache has reached a temperature of about 35°C, incorporate gradually the egg whites mixing gently.
-Store it in a refrigerator.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada