Macaé 62% Light Mousse

Gelatine Macaé 62% Light Mousse Sosa


250 g Milk 500 g Whipping cream 340 g MACAÉ 62% COUVERTURE 5 g SOSA Gelatin powder 220 Bloom

Bring the milk to the boil and add the gelatin.
Combine approx. one third of the hot liquid with the melted couverture.
Whisk to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the remaining milk, taking care to maintain this texture.
Once the mixture is at 95-105°F (35-40°C), incorporate the whipping cream which has been whipped until it has the texture of a mousse.
Pour immediately and leave to set.

Javier Guillén
L’astuce du chef
Javier Guillén

This is the only dark chocolate mousse that requires gelatin for optimal stability, due to its chocolate-cream-milk ratio.