Chocolate mousse with ruby rb1 (for desserts)
When creating a chocolate mousse with ruby, you may experience its taste and colour to fade. No panic: it’s quite normal. Mixing milk or cream with ruby changes the original pH of ruby chocolate, which causes the colour and taste to fade. There are a few easy ways to remedy. You can add the colour of natural ingredients such as raspberry or beetroot (doesn’t change the taste). Or you can add acidity from sour fruits such as lemons for instance.
This recipe has been tested by our chefs and yields great results. Count on great ruby taste and a sparkling colour for you ruby chocolate mousse.
Ruby chocolate mousse for desserts
Warm to 40°C.
Mix and melt to 35°C.
Whip together. Warm slightly to create a Swiss meringue. Fold into puree-mixture.
Add and use immediately.