High-protein chocolate mousse: recipe
Ingredients
SOLUGEL® Ultra BD : 15.00 g (9.70 %)
TEXTURA™ Tempo B : 3.70 g (2.39 %)
Icing Sugar : 40.00 g (25.88 %)
Whipping Agent1 : 30.00 g (19.41 %)
Skimmed Milk Powder : 28.00 g (18.12 %)
Cocoa Powder2 (10-12%) : 22.00 g (14.23 %)
Dark Chocolate Powder3 : 15.30 g (9.90 %)
Cocoa Extract4 : 0.33g (0.21 %)
Salt : 0.20 g (0.13 %)
Vanilla Flavor : 0.03 g (0.02 %)
1 LamequickCE6068, BASF; 2 Gerkens, Cargill; 3 CHM-X20P, Barry Callebaut; 4 ProvaType P2370, Prova
Preparation
1. Blend TEXTURA™ Tempo & SOLUGEL® with the other fine powders.
2. Add the powder blend (154.56 g) to 200mL cold tap water (+/-15°C) in a tall bowl. Whip with an electric mixer at low speed for a few seconds to avoid a cloud of chocolate.
3. Whip at high speed for ca. 3 minutes or until reaching a volume of about 800mL.
4. Pour in dessert cups and cool for ca. 45 minutes in a refrigerator.