Chocolate mousse with ruby rb1 (for entremets)
When using ruby to create a chocolate mousse, you may experience its taste and colour to fade. First: that’s absolutely normal, since you change the natural pH of ruby by adding milk or cream. Second: there’s an easy way to fix it. For instance, by adding the colour of natural ingredients such as raspberry or beetroot (you won’t taste it!). Or by adding acidity from lemons or sour fruits for instance.
With this recipe, you can’t go wrong. Expect a beautifully ruby coloured chocolate mousse boasting with fresh, fruity chocolate taste.
ruby chocolat mousse for entremets
Warm to 40°C.
Mix and melt to 35°C. Add to purees and mix well.
Add and use immediately.