27 Jun 2018
Ingredients
Mousse
- 900 g of Chantypak (2) Pre-whipped* (Non-dairy cream)
- 450 g of Belcolade Noir Supreme* (Real Belgian Chocolate)
- 250 g of Eggs yolk
- 100 g of Chantypak (1) Liquid* (Non-dairy cream)
- 100 g of Milk
- 90 g of Bavarois Neutre* (bavarois mix)
*Puratos product
Working Method
Mousse
- Mix the liquid Chantypak (1), milk, egg yolk, and Bavarois Neutre together and warm up until 85°C.
- Melt the Belcolade Noir Supreme and add the above mixture.
- Incorporate the pre-whipped Chantypak (2).
- Pour the mousse into a verrine and finish with fresh fruits.
