Custard Base Ingredients
|8.82 oz (250g)||35% Heavy Cream|
|9.17 oz (260g)||Milk, whole|
|3.53 oz (100g)||Egg Yolks|
|1.94 oz (55g)||Sugar, fine granulated|
Chocolate Mousse Ingredients
|Varies by chocolate||Luker Chocolate (see ratios below)*|
|21.16 oz (600g)||Custard Base|
|15.87 oz (450g)||Heavy Cream 35%|
|Varies by chocolate||Silver Gelatin Sheets (white & milk couvertures only)**|
*Fino De Aroma Chocolate Ratios
|10.05 oz (285g)
+0.28 oz (8g) Gelatin**
|9.17 oz (260g)
+0.21 oz (6g) Gelatin**
|8.82 oz (250g)||Sombra 54%|
|7.76 oz (220g)||Misterio 58%|
|7.23 oz (205g)||Tumaco 65%|
This anglaise based mousse is formulated for molding, freezing and thawing and is extremely versatile for all bakery applications. It makes an excellent filling to accompany our Luker Chocolate Cake topped with Chocolate Glaze.
Yield: 67.73-70.83 oz (1920-2008g)
Custard Base Instructions
Chocolate Mousse Instructions
Create a creamy Nevado 35% mousse cake and use sponge cake or brownie crumbles to add an element of texture on top. Drizzle dark chocolate glaze on top to finish off the presentation.
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