www.iccadubai.ae 365 Measuring scale Measuring spoon set Mixing bowls Hand mixer (whisk attachment) Rubber Spatula Flexible Spatula Saucepan Piping Bags Piping Nozzle (Star) Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Gelatine can be skipped as dark chocolate is a strong setting agent. 3. For milk and white chocolate mousse chocolate quantity needs to be increased by 10-20 %. 4. Gelatine is more often used in milk chocolate mousse and always used at white chocolate mousse. 5. Using pasteurized eggs shelf life can be increased. Mousses can be frozen but served defrosted and chilled. 6. Chocolate mousses can be made with additional fruit purees as well. Equipment Key Learning Making a Sabayon Proper usage of gelatine French Meringue Whipping Dark Chocolate Mousse
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