Mousses
Vegan chocolate mousse
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
230 g water
250 g Original Beans Cusco 100% or Arhuaco Businchari 82%
3 g Maldon salt
Recipe preparation
(1) Bring the water to the boil, pour over the chocolate and beat in a bowl over ice until it emulsifies slightly and becomes light and airy (approx. 2 minutes), then pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with overpressure.
Recipe by Ährnst – Backwaren
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 4
Jet®-Mode suitable: yes