Chocolate mousse comprising egg and free from texturizing ingredient and process for preparing same
AssigneeSociete des Produits Nestle S.A.
InventorsJean-François CHEVALIER, Aurore Céline CHETIOUI, Alain TREMELO, Jennifer LEMARINEL
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Abstract
The present invention relates to the field of chocolate mousse comprising egg, especially chocolate mousse comprising egg and free from texturizing ingredient. The invention also relates to a process for the preparation of a chocolate mousse comprising egg and free from texturizing ingredient. The invention is further directed to a chocolate mousse comprising egg and free from texturizing ingredient that may be obtained by carrying out the process according to the invention.
Claims20
A chocolate mousse composition comprising:
- from 20 to 60% of at least one dairy ingredient,
- from 10 to 40% of at least one chocolate ingredient,
- from 10 to 40% of at least one egg ingredient,
- wherein the composition is free from texturizing agent,
- the percentages defined by weight of ingredient as compared to total weight of the composition.
A process for preparation of a chocolate mousse composition, the process comprising the steps of:
- a) preparing a chocolate ganache composition comprising at least one dairy ingredient and at least one chocolate ingredient,
- b) aerating the chocolate ganache composition obtained at step a) in a first aeration device to obtain an aerated chocolate ganache composition,
- c) aerating at least one egg ingredient in the first aeration device used in step b) or a second aeration device different from the first aeration device used in step b), to obtain at least one aerated egg ingredient, and
- d) mixing the aerated chocolate ganache composition obtained at step b) with the at least one aerated egg ingredient obtained at step c) in the second aeration device.
Dependencies are inferred from the claim text.