GF Vegan Chocolate Mousse

Info:
Consists of two parts: A chocolate mix and Meringue.
Yield: 18-3 inch individual silicon dome molds

Ingredients:
320 g Water 38%
4.5 g Pectin acid free
40g Inulin 7%
438 g Melted dark couverture (Dairy Free) 32%
 20 g Citrus fiber 1%

Meringue: 
200 g water 
2.5 g Versa whip 
0.3 g Xanthan gum 
0.5 g locus bean gum 
 60 g Inulin

Method:
  1. Once the chocolate is melted, keep it at ~45ºC
  2. Dry mix the inulin and pectin
  3. Warm the water to 45ºC and add the inulin+pectin
  4. Heat the mix to 85ºC to make sure the inulin and pectin activate
  5. Make sure the chocolate is at 45ºC and blend the CitrusFi in
  6. Gradually add the pectin mix to the chocolate while mixing with the i.blender
  7. Cool down to 32-35ºC

Meringue
  1. Whisk the Versawhip and water for 1 minute (i.blender can be used)
  2. Add the rest of the ingredients and mixx until stiff peaks
  3. Fold the meringue in the chocolate (make sure the chocolate is at ~30ºC)

Notes:
When melting Chocolate, boil the water first, torn the heat off and then place the bowl with chocolate on top. This will prevent burning. It will also prevent water from steam to fall over chocolate
Good Mise en Place is crucial for a good mousse. Make sure everything is in place at the right time (molds, equipment, inserts, mousse components etc)



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