The best Chocolate Mousse – with Soy Lecithin

Welcome to another delightful recipe brought to you by Special Ingredients Europe! Today, we’re thrilled to share with you our Soy Lecithin Chocolate Mousse – a luxurious and indulgent dessert that showcases the incredible versatility of our premium soy lecithin products. This delectable treat is not only easy to make but also highlights the exceptional emulsifying and stabilizing properties of our soy lecithin powder.

By using our high-quality soy lecithin, you can achieve a velvety-smooth texture and rich chocolate flavor that will elevate your mousse to new heights. So, gather your friends and family, and prepare to indulge in a decadent dessert experience that is sure to impress.

Happy Cooking!

The best Chocolate Mousse – made with Soy Lecithin

Special Ingredients Europe

The best Chocolate Mousse is made with Soy Lecithin to get that rich and smooth structure.

5 from 1 vote

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Prep time 1 hour hr

Cooking time 15 minutes min

Totale tijd 1 hour hr 15 minutes min

Course Dessert

Cuisine French

Servings 4

Equipment

• Precision Scale

Ingredients

  

1x2x3x

• 200 g dark chocolate (70% cocoa)
• 360 ml heavy cream
• 120 ml whole milk
• 36 g granulated sugar
• 5 ml vanilla extract
• 8 g Soy Lecithin
• 1 pinch sea salt
• berries, whipped cream, or chocolate shavings (optional for garnish)

Directions

 

• In a heatproof bowl, add the chopped chocolate and set aside.
• In a saucepan, heat 240 ml of the heavy cream, milk, sugar, and salt over medium heat until steaming but not boiling. Stir occasionally to dissolve the sugar.
• Once the cream mixture is steaming, pour it over the chopped chocolate. Let it sit for 1-2 minutes to soften the chocolate, then whisk until smooth and well combined. Add the vanilla extract and mix well.
• In a separate bowl, whisk the remaining 120 ml of cold heavy cream with the soy lecithin until it forms soft peaks. The soy lecithin will help stabilize the whipped cream and give the mousse a more structured texture.
• Fold the whipped cream into the chocolate mixture in three parts, mixing gently until fully combined.
• Divide the mousse into individual serving glasses or ramekins, then cover and refrigerate for at least 4 hours, or until set.
• To serve, garnish with your choice of berries, whipped cream, or chocolate shavings.

Keywords berries, whipped cream, or chocolate shavings (optional), chocolate, granulated sugar, heavy cream, sea salt, soy lecithin granules, vanilla extract, whole milk

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