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Chocolate mousse with flavour (Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Ingredients Preparation
320g cream Heat.
870g Callebaut Callets Orange, Strawberry or Lemon Add to the cream and leave to melt.
100g glucose molasses
30°B
Heat.
150g egg yolks Beat with the glucose molasses until the mixture is cold. Then mix with the chocolate cream.
150g egg whites
100g sugar
Beat until frothy. Fold into the chocolate mixture.
1000g whipping cream Whip and fold into the chocolate mixture. Spoon into cups and leave to cool

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