Шоколадов Мус с Яйчен Крем - EOS Horeca
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Chocolate mousse with custard

Ingredients Weight
ARIAGA WHITE 30% 1.1 kg
Custard 600 г
Gelatin 10 г
Animal cream 35% 900 г
- When the basic cream is hot and strained, add the gelatine and stir together with the melted ARIAGA WHITE 30% chocolate;
- The temperature of the mixture should be about 35-38 ° C. If necessary, stabilize the mixture with a little extra whipped cream;
- When the mixture is smooth enough, check the temperature and add the remaining cream.