Chocolate mousse snobinette (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium)

Madagascar chocolate mousse

Ingredients Preparation
195 g whole milk
35 g invert sugar
Bring to a boil.
207 g dark chocolate Callebaut® Origin Madagascar CHD-Q67MAD Pour the milk-sugar mixture on the chocolate. Emulsify.
313 g cream 35% Add at 35°C.
ALTERNATIVE: For a ready-to-use mousse, mix 1 bag of dark chocolate mousse powder Callebaut® CHD-MO-D
with 1L of milk and leave to cool for at least 2 hours.

Red fruit topping

Ingredients Preparation
Strawberries (diced)
Red fruit topping Callebaut® TOF-60004RF
Mix and keep cool in the fridge.

Finishing and decoration
Fill the Marbled Snobinette chocolate cups Callebaut® CHX-CP-13991 30% with Cara Crakine™ and pipe the mousse on top. Top with the red fruit topping Callebaut® TOF-60004RF. Finish with some tiny mint leaves and white Callebaut® Crispearls™ CEW-CC-W1CRISP-809.