Mousse Duo
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
| Callebaut White Chocolate Mousse | Whip up (800g mousse to 1L milk) and put into a small piping bag without a nozzle. |
| Callebaut Milk Chocolate Mousse | Whip up (800g mousse to 1L milk) and put into another small piping bag. |
| Put the 2 small bags into one large piping bag with a serrated nozzle, ensure that the openings of both bags fit well into the nozzle. | |
Finishing and presentation
Pipe the mousse into a glass at the last minute. Make a hole in it
with a small spoon and pour in Callebaut Red
Fruit Topping. Add the decoration of your choice.
