Mousses

Airy chocolate raspberry ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

120 g raspberries
150 g milk
225 g dark chocolate
240 g cream
30 g sugar

Recipe preparation

(1) Boil the milk and sugar, pour over the chocolate and leave to stand for 5 minutes. Then add the raspberries, stir and leave to cool. Stir in the cream and pour into a pacotizing® beaker.
(2) Close the pacotizing® beaker with the lid, label and freeze at −20 °C for at least 24 hours.

(3) When needed pacotize® 3 times with overpressure.

Pacojet settings

Mode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes