Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
CHOCOLATE MOUSSE
Ingredients
-
300g 68% dark chocolate
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60g brown sugar
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180g soy milk
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80g coconut oil or margarine
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18.9g of YUMGO White Powder
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161.1 g of water (to hydrate the powder)
Process
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Heat the soy milk until it simmers, pour over the chocolate.
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Add the coconut oil and emulsify.
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Leave the mixture to cool until it reaches 35°C.
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Mix YUMGO White Powder and water to rehydrate it.
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Whip the rehydrated YUMGO White Powder until stiff peaks and incorporate the sugar gradually while whipping.
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Gently fold the meringue into the chocolate mixture.
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Refrigerate for 2-3 hours.