Picked up a box of this today while I was traveling out of state for work
I remember having the Dr. Oetker Supreme Dark Mousse once a long time ago and remember it being really good
I dont know if the non-supreme version is any different, but I was wondering if anyone has any tips to make an instant mousse mix even better
I was thinking about adding in french ganche instead of just the powder chocolate
Dr. Oetker Dark Chocolate Truffle Supreme Mousse Mix, 3.1 oz (Pack of 12)
Ingredients: Sugar, Cocoa (Processed With Alkali), Palm Kernel Oil, Corn And Wheat Syrup Solids, Dextrose, Modified Corn Starch, Gelatin, Palm Oil, Sodium Caseinate (Milk), Caramel Color, Carrageenan, Salt, Tocopherols, Dipotassium Phosphate, Mono And Diglycerides, Lactylic Ester of Fatty Acids, Acetylated Tartaric Acid Esters of Mono And Diglycerides, Red 40, Sulfur Dioxide (A Preservative).
Ingredients: Sugar, Cocoa, Oil, Dextrose, Corn Starch, Gelatin, Milk, Caramel Color, Carrageenan, Salt, (Cream of Tartar)?
Use a tiny bit of Dextrose / Honey / HFCS (inhibits cristallisation of sugar)
On the other hand:
3/4 cup chilled heavy cream, divided
4 large egg yolks
1/4 cup espresso or strong coffee, room temperature
3 tablespoons sugar, divided
1/8 teaspoon kosher salt
6 ounces semisweet chocolate (60-72% cacao), chopped
2 large egg whites
Ingredients: heavy cream, egg yolk, egg white, espresso, sugar, salt, semisweet chocolate
I'd say screw instant mixes. (All that stuff just to avoid using cream, egg and "eal chocolate ).
(With chocolate the choice is between baking chocolate made with cocoa butter as fat and other types. https://en.wikipedia.org/wiki/Types_of_chocolate )