February 14, 2020 Nicole Swierczek

Luker Chocolate Master Mousse Anglaise

Name: Luker Chocolate Master Mousse Anglaise
Yield: 67.73-70.83 oz (1920-2008g)
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 &amp; granulated; 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 &amp; milk couvertures only); 10.05 oz (285g) + 0.28 (8g) Gelatin: Nevado White Chocolate; 9.17 oz (260g) + 0.21 oz (6g) Gelatin: Noche 40%; 8.82 oz (250g) Sombra 54%; 7.76 oz (220g) Misterio 58%; 7.23 oz (205g) Tumaco 65%

Formulated for molding, freezing, and thawing, this Mousse Anglaise is versatile enough for several baking endeavors. It makes an excellent filling to complement chocolate cake topped with Chocolate Glaze!

Filed in: Categories - Cake & Cupcakes, Flavors - Chocolate, Ingredients - Chocolate, Ingredients - Luker Chocolate

Previous article Chocolate Covered Strawberry Nougat

Luker Chocolate Master Mousse Anglaise

Leave a comment

Added to your cart:

Compare products