Recipe created by: Derek Poirier Valrhona Pastry Chef North America
From our Valrhona Chocolate Demo
Ingredients
- 500gr Mousse and Soufflé Mix
- 285gr Egg-whites
- 40gr Sugar
Method
Melt Mousse and Soufflé base to a temperature of 60c (140f). Whip egg-whites to soft peaks gradually adding sugar, and then fold into melted mousse and soufflé base. Use as desired. If using as a soufflé, butter and sugar ramekins, and bake at 350f until done.
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