Low-Sugar Chocolate Mousse
Heat up the cream and milk and add in the hydrated gelatin.
Gradually combine the mixture with the chocolate, and put the resulting mixture in a stand mixer to create an emulsion.
Whip up the low-sugar meringue.
Check the ganache’s temperature is at 105-115°F (40-45°C), then gradually pour it over the meringue.
Pour the mousse into molds and leave to set.
Note: This recipe cannot be frozen.
Mix all the ingredients together cold.
Poach at 145°F (62°C) in a bain-marie. Strain.
Leave to rest in the refrigerator.
Heat to 95°F (35°C) then beat in a stand mixer.
L’astuce du chef
SOSA Albuwhip makes the texture lighter.