Chocolate Fondant Mousses
Designed for professional chefs, check out this Chocolate Fondant Mousses recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D'or Chocolate Mousse (6x1Kg), Carte D'or Gelatine (6x1Kg) and Carte D'or Vanille Mousse (6x1Kg).
Ingredients
Chocolate Fondant Mousses
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+
E£0.0
Chocolate Mousse:
Carte D'or Gelatine (6x1Kg)
/g
240.0 g
0%
420
loyalty points
Carte D'or Chocolate Mousse (6x1Kg)
/g
960.0 g
0%
253
loyalty points
UHT 1/2 skimmed milk
/l
2.0 l
0%
White Chocolate Mousse:
Carte D'or Vanille Mousse (6x1Kg)
/kg
1.0 kg
0%
257
loyalty points
/
Chocolate Mousse:
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UHT 1/2 skimmed milk 2.0 l
White Chocolate Mousse:
Preparation
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Chocolate Mousse:
- Mix half of Carte D'or Gelatine with Carte D'or Chocolate Mousse. Add 2 L of milk at room temperature; mix everything with a whisk. Whisk with a mixer at low speed for 2 minutes, then maximum speed for 1 minute 30 seconds. Place in a gastronorm container and keep in the fridge for 1 hour.
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White Chocolate Mousse:
- Mix the remaining Carte D'or Gelatine with the Carte D'or Vanille Mousse. Add 2 L of milk at room temperature; mix everything with a whisk. Whisk with a mixer at low speed for 2 minutes, then maximum speed for 1 minute 30 seconds. Place in a gastronorm container and keep in the fridge for 1 hour.
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Dressage:
- Cut small squares of mousse at your convenience; Arrange them on plates, interspersing the colors.
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Chef’s Tip:
- Serve with Carte D'or Chocolate Topping (6x1Kg), sprinkle with praline and almond tiles. Put a sheet of baking paper in the bottom of the gastronorm to better unmold the mousse and then cut it.
