Milky chocolate mousse

30 min
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Soy
Soy
Ingredients for 10 portions
Ingredients for portions/units
Sterilised milk 0.133 l
Egg yolk 3.0 ud
Sugar 0.017 kg
Fish tails 2.0 g
Dark chocolate coating 0.147 kg
Cream 0.183 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.