Chocolate mousse

Recipe

CHOCOLATE MOUSSE

290 g (29%) - Cream
251 g (25%) - Chocolate Pérou 75%
62 g (6%) - Chocolate Pérou 45%
7 g (1%) - GELATIN FAST
96 g (10%) - Egg whites
53 g (5%) - Brown sugar
241 g (24%) - Cream 35% fat
1 000 g - Total recipe

1.
Heat the cream (1). Add Gelatin Fast then pour over the chocolates. Mix well. At the same time, whip the cream (2) using a whisk. Make a meringue with the brown sugar. Mix the whipped cream with the ganache at 35°C using a rubber spatula then add the meringue. Pour into desired moulds.

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