INGREDIENTS
INGREDIENTS
| 250g | 8.82 oz | Whole milk |
| 1000g | 35.27 oz | Heavy cream 35% |
CHOCOLATE SELECTION (CHOOSE ONE)
| 440g | 15.52 oz | Dark Chocolate Growers Choice 71% |
| 460g | 16.23 oz | Dark Chocolate Peru 62% |
| 560g | 19.75 oz | Dark Chocolate Growers Choice 58% |
| 550g | 19.40 oz | Dark Chocolate Ecuador 56% |
| 450g | 15.87 oz | Dark Chocolate Ecuador 65% |
| 720g | 25.39 oz | Milk Chocolate Caramelized Ecuador 40% |
| 765g | 26.98 oz | Milk Chocolate Peru 38% |
| 800g | 28.22 oz | Milk Chocolate Growers Choice 33% |
| 950g | 33.51 oz |
White Chocolate Ecuador 31% |
METHOD
METHOD
In a stand mixer with the whisk attachment, whip the heavy cream on medium speed until obtaining soft peaks, set aside. In a mixing bowl, melt the chocolate to approximately 122/131°F (50/55°C) for dark chocolate covertures and 113°F (45°C) for milk and white chocolate covertures. In a saucepan, boil the milk and pour over the melted chocolate in small additions, whisking until smooth and completely incorporated. Once the chocolate has obtained a temperature of 122/131°F (45/55°C), fold in the whipped cream until completely incorporated. Pour into desired serving vessels.
Makes 53oz of mousse
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