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). |
