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配方類型： FOODS & BEVERAGES
配方說明： Chocolate Mousse
配方組成： Pregelatinized high viscosity tapioca/15
Calcium gluconate/0.4
Salt/0.8
Sugar (Bakers Special)/34
Flavor/to suit
"Stamere" Type CS/5
Dextrose/30
Guar Type/0.4
Cocoa/14
Trisodium polyphosphate/0.4
配制方法： 4% "Myvatox" 3-50 may replace 4% sugar. This will give more aeration and better texture to pudding.
Add one ounce of the above mixture to 4 ounces of cold half and half cream. Whip for one minute or until volume of whip is satisfactory. Pour into molds and chill in refrigerator. The resulting mousse should be rich tasting and stiff.

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