Honey chocolate mousse with peach (Created by the CHOCOLATE ACADEMY™ centre in Belgium)

Ingredients Preparation
150g peach coulis Heat.
250g Callebaut Honey Callets Melt in the coulis and mix well.
1 sheet gelatine (soaked and strained) Dissolve in the chocolate mixture.
500g cream Whip up 2/3 and fold in the ganache (leave to cool for 10 hours).

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