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Valrhona Mousse with Egg Cream

Weight Ingredients
900 г Whipped cream 35%
65 г Invert sugar
65 г Custard
1.2 kg Valrhona Ariga Elbow 38%


Add the melted chocolate to the pre-made custard, which has just been strained and is still warm, and start stirring. The temperature of the mixture should be around 38-40˚C. If necessary, stabilize the liquid with a little whipped cream. When the cream is completely homogeneous, check the temperature and add the rest of the whipped cream.