Milky chocolate mousse
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.067 l
Egg yolk
1.5 ud
Sugar
0.008 kg
Fish tails
1.0 g
Dark chocolate coating
0.073 kg
Cream
0.092 l
Elaboration
- Hydrate the gelatin in cold water.
- Boil the milk.
- Once the milk is hot, add the sugar to the yolks.
- Add the milk to the mixture of yolks stirring continuously.
- Heat the mixture between 82-85 ºC and strain through a sieve over the chocolate and gelatin cover and mix well.
- The temperature of the mixture should be between 27-33 ºC.
- Gradually fold in the whipped cream.
- Let it set inside the fridge.
Nutritional information (1 portion)
Energy
187.67
kcal
Carbohydrates
9.79
g
Proteins
3.04
g
Lipids
14.78
g
Fiber
1.6
g
Saturates
8.35
g
Monounsaturated fatty acids
4.52
g
Polyunsaturated fatty acids
0.66
g
Cholesterol
94.29
mg
Calcium
44.02
mg
Iron
2.21
mg
Zinc
0.78
mg
Vitamin A
107.45
ug
Vitamin C
0.24
g
Folic acid
9.73
ug
Salt (Sodium)
22.2
mg
Sugars
2.98
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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