1 kilogram egg form
500 grams milk chocolate.
Strawberry Mousse:
1 can of whipped cream
150 grams white chocolate chips
1 tablespoon (over the rim) glucose
12 grams strawberry gelatin powder in powder form
45 milliliters water.
White Mousse:
Half a can of whipped cream
300 grams white chocolate chips
1 tablespoon (over the rim) glucose
1 kilogram egg form
500 grams milk chocolate.
Strawberry Mousse:
1 can of whipped cream
150 grams white chocolate chips
1 tablespoon (over the rim) glucose
12 grams strawberry gelatin powder in powder form
45 milliliters water.
White Mousse:
Half a can of whipped cream
300 grams white chocolate chips
1 tablespoon (over the rim) glucose
Strawberry Mousse:
Fry 1 liter of heavy cream in a saucepan
Remove from heat, add 150 grams of white chocolate and mix until melted
Add 12 grams of gelatin dissolved in boiling water and mix
Let it cool and refrigerate until set
White Mousse:
Fry 1/2 liter of heavy cream in a saucepan, remove from heat, add 300 grams of white chocolate and glucose, and mix the ingredients
Wait for it to cool and refrigerate until set
Melt 500 grams of milk chocolate according to the package instructions
Spread a layer of chocolate on an egg form and let it sit in the refrigerator for two minutes
Repeat the process
Spread the strawberry mousse filling and distribute a layer of white chocolate
Cure for five minutes
Topping: Distribute the white mousse filling, cover with chocolate, refrigerate until set for 30 minutes, and demold.
