Recipe: Verrine Chocolate Mousse

27 Jun 2018

Chocolate
Patisserie

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

  1. Mix the liquid Chantypak (1), milk, egg yolk, and Bavarois Neutre together and warm up until 85°C.
  2. Melt the Belcolade Noir Supreme and add the above mixture.
  3. Incorporate the pre-whipped Chantypak (2).
  4. Pour the mousse into a verrine and finish with fresh fruits.