Mousse Chocolat Zero
Mousse Chocolat Zero
No added sugar, with sweeteners!
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| Mama's Zero | 1.000 g | Fudge |
| Βούτυρο | 300 g | |
| Water | 80 g | |
| Sunflower oil | 80 g | |
| Choco Drops Zero (melted) | 300 g | |
| Choco Drops Zero (at the end) | 100 g | |
| Mama's Zero | 1.000 g | Sable |
| Eggs | 200 g | |
| Butter 99% | 400 g | |
| Soft flour | 400 g | |
| Water | 80 g | |
| Milk 3.5% | 250 g | Mousse |
| Gelatin leaves | 1 pcs | |
| Choco Drops Zero | 500 g | |
| Casa Cream 35% | 500 g | |
| Casa Cream 35% | 1.500 g | Glacage |
| Maltitol | 210 g | |
| Gelatin leaves | 6 pcs | |
| Choco Drops Zero | 350 g |
Priprema
Fudge
Place all the ingredients in the mixer's bowl except for the melted chocolate. Mix for 2 minutes on medium speed with the flat beater. Add the melted chocolate. Finally, add the remaining 100 g Choco Drops Zero.
Serve in a 30x40 cm baking dish and bake at 170 °C for 21-23 minutes.
Sable
Place all the ingredients in the mixer's bowl and mix with the flat beater for 2-3 minutes on medium speed until a malleable dough is formed.
Roll out the tart dough with the help of a rolling pin on non-stick paper to a thickness of 0.5 cm and cut according to the size of the mold.
Bake to the size of your choice at 170 °C for 15 minutes.
Mousse
Boil the milk, add the softened gelatin, homogenize with the chocolate and finally with the whipped cream.
Glacage
Boil Casa Cream 35% with the maltitol, remove from the heat, add the gelatin and finally the chocolate and blend to homogenize. Pour the glacage over the frozen application at 28 °C.
