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CHOCOLATE MOUSSE

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Ingredients

  • 300g 68% dark chocolate

  • 60g brown sugar

  • 180g soy milk

  • 80g coconut oil or margarine

  • 18.9g of YUMGO White Powder

  • 161.1 g of water (to hydrate the powder)

Process

  1. Heat the soy milk until it simmers, pour over the chocolate.

  2. Add the coconut oil and emulsify.

  3. Leave the mixture to cool until it reaches 35°C.

  4. Mix YUMGO White Powder and water to rehydrate it.

  5. Whip the rehydrated YUMGO White Powder until stiff peaks and incorporate the sugar gradually while whipping.

  6. Gently fold the meringue into the chocolate mixture.

  7. Refrigerate for 2-3 hours.

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STRAWBERRY MOUSSE

Ingredients

  • 364 g strawberry purée

  • 30 g of sugar (1)

  • 7 g pectin 325NH95

  • 7 g margarine

  • 6 g of Yumgo YELLOW POWDER

  • 1 g guar gum

  • 8 g of Yumgo WHITE POWDER + 64 g of water (to hydrate the powder) or 72 g of Yumgo White Liquid

  • 48 g of sugar (2)

Process

  1. Heat strawberry purée.

  2. Mix sugar (1) and pectin. 

  3. At 45°C, incorporate the powders.

  4. Cook to 85°C.

  5. Pour over margarine. Add Yumgo Yolk ( rehydrated powder or liquid) and blend.

  6. Add guar gum and blend again.

  7. For powder product, mix Yumgo White Powder with water to rehydrate.

  8. Whip Yumgo White with the sugar (2).

  9. When the strawberry cream reaches 45-50°C, fold in the meringue and mix well. Use immediately.

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