White chocolate mousse with egg liqueur (Created by Eddy Van Den Langenbergh - Teacher at VTI-Spijker in Belgium)

Ingredients Preparation
Egg liqueur Fill glasses with a layer of egg liqueur. Leave to harden in the freezer
Callebaut M-7PAIL Sprinkle on the layer of egg liqueur
800g Chocolate mousse powder
1L milk
Mix and beat for 5 minutes. Pipe a layer mousse in the glasses
Callebaut Chocolate blossoms dark
Callebaut Chocolate grid
Finish each glass with chocolate blossoms and a piece of chocolate grid

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