Gypsy Arm of Nougat and Chocolate Mousse recipeIngredients:
Nougat and chocolate mousse:
6 drops lemon juice
250 gr. cream riding
150 gr. dark chocolate
300 gr. Jijona nougat (Soft)Directions:
Whip the egg whites until stiff, butterfly, egg whites, salt and lemon juice, 2 min. 37º, speed 3 1/2. Another 2 min. no temp. speed 3 1/2. Reserve in a bowl.
Without washing the glass, heat 100 gr. of cream, 2 min. 80º, vel.1. Add the chopped dark chocolate, 2 min. vel.2.
Add the chopped nougat, the egg yolks and the rest of the cream (150 gr.), and blend for 20 sec. vel.5. Mix with enveloping movements with the whipped egg whites.
Take to the fridge for about 1 to 2 hours to take body.