Chocolate Mousse with Mint (Created by Jos Lenaers - Jeunes Restaurateurs d'Europe Belgium)
|1L low-fat milk||Heat up.|
|1 sprig of mint||Soak in the milk. Leave to cool and strain through a sieve.|
|800g Callebaut Chocolate Mousse||Mix with the minted milk. Whip the mixture for 4 minutes.|
|Pour into glasses straight away and leave to cool in the fridge for 90 mins.|
Finishing and presentation
Finish with Callebaut Splitters and a leaf of mint dipped in sugar.