Stable Chocolate Mousse

• porcje: 2
• czas aktywny: 30 minutes
• całkowity czas: 5 hours

Składniki

425 g whole milk

27 g sugar

3.5 g X58 pectin

145 g milk chocolate

A little additional milk chocolate, grated, to finish

Wskazówki

Thoroughly combine the sugar and X58 pectin to prevent lumps.

Heat the milk to 40 °C.

Gradually whisk the sugar–pectin mixture into the milk.

Bring to the boil for about 1 minute to activate the pectin correctly.

Immediately pour over the milk chocolate and leave it to melt briefly.

Blend with a hand blender until perfectly smooth and emulsified, without incorporating air.

Leave to cool completely, then blend again to loosen the mixture.

Strain finely, pour into the siphon, and charge with (for 1L siphon) two N₂O cartridges, shaking after each one.

Refrigerate for at least 4 hours. Shake vigorously before serving.

To finish, grate a little milk chocolate directly over the mousse just before serving.

Notatki

A light, stable milk chocolate siphon mousse textured with X58 pectin. X58 pectin thickens the milk phase and stabilises the foam without creating the firm set associated with gelatine. It must first be mixed with the sugar, then boiled to hydrate and develop its full texturising effect.