Inaya™ Dark Chocolate Mousse
- Level:
-
Easy
- Makes:
-
Recipe for 10 individual mousses
Inaya™ Mousse
Used products: Inaya™ Mousse
-
275 gWhole milk
-
85 gegg yolks
-
60 gcaster sugar
Preparation: Inaya™ Mousse
Cook at 85°C
Used products: Inaya™ Mousse
Preparation: Inaya™ Mousse
Pass through a conical strainer and pour over
Used products: Inaya™ Mousse
-
580 gsoft whipped cream
Preparation: Inaya™ Mousse
At 35°C, add
Used products: Inaya™ Mousse
Preparation: Inaya™ Mousse
Make a custard, pass through a conical strainer and pour over the Inaya™ 65% dark chocolate couverture at 35°C, add the soft whipped cream
Prior to serving, place an Inaya™ 65% dark chocolate couverture disk between two layers of Inaya™ mousse.
Serve between 22-24°C.
Comments