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AuthorMr. AdminCategoryHealthy SweetINGREDIENTS
900 ml Heavy cream /whip cream
425 g Dark chocolate
45 g Gelatin Sheets
300 ml Cold water
170 g Egg
85 g Egg yolks
50 g Stevia
PROCEDURE
1
Assemble and prepare the desires pastries, containers, or molds that are to be used in the application of the mouse before beginning preparation.
2
Whip the cream to soft peak, cover and reserve under refrigeration.
3
Melt the chocolate in the bowl over barely simmering water (the bottom of the bowl should not touch the water) bring the chocolate to 120 F.
4
Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.
5
Combine the eggs, egg yolks, and stevia in a bowl over simmering water, whisking constantly until it reaches 135 F.
6
Pour the egg & stevia mixture in the mixer and whip on high speed with the whip attachment until light in color & foamy.
7
Meanwhile strain the gelatin well and melt it over a gentle water bath, add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature 75 F.
8
Combine the mixture into the melted chocolate, whisking vigorously.
9
Fold in the whipped cream, thoroughly.
10
Immediately pipe or spread into prepared pastries or containers, cover and refrigerate until completely set.
Ingredients
INGREDIENTS
900 ml Heavy cream /whip cream
425 g Dark chocolate
45 g Gelatin Sheets
300 ml Cold water
170 g Egg
85 g Egg yolks
50 g Stevia
Directions
PROCEDURE
1
Assemble and prepare the desires pastries, containers, or molds that are to be used in the application of the mouse before beginning preparation.
2
Whip the cream to soft peak, cover and reserve under refrigeration.
3
Melt the chocolate in the bowl over barely simmering water (the bottom of the bowl should not touch the water) bring the chocolate to 120 F.
4
Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.
5
Combine the eggs, egg yolks, and stevia in a bowl over simmering water, whisking constantly until it reaches 135 F.
6
Pour the egg & stevia mixture in the mixer and whip on high speed with the whip attachment until light in color & foamy.
7
Meanwhile strain the gelatin well and melt it over a gentle water bath, add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature 75 F.
8
Combine the mixture into the melted chocolate, whisking vigorously.
9
Fold in the whipped cream, thoroughly.
10
Immediately pipe or spread into prepared pastries or containers, cover and refrigerate until completely set.