Milk Chocolate Praline Mousse (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Ingredients Preparation
100g Milk
150g Water
50g Callebaut 50% Hazelnut Praline Paste
Mix together the milk, water and Callebaut 50% Hazelnut Praline Paste.
200g Callebaut Milk Chocolate Mousse Mix
Incorporate to the Callebaut Milk Chocolate Mousse Mix and whip to the desired consistency or for about 8 to 10 minutes.

Use as needed.
*It is important to use very cold liquid for a better result and great stability of the mousse

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info