CARAMEL ORO CHOCOLATE MOUSSE WITH LILLY NEUTRO
Chocolate mousse ideal for desserts fillings.
Difficulty level
Chocolate mousse ideal for desserts fillings.
Ingredients
| SINFONIA CARAMEL ORO | g 200 |
| liquid cream 35% fat | g 40 |
| water | g 60 |
| liquid cream 35% fat | g 240 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
-Melt the chocolate at 45 °C.
-Warm up the liquid (1) to about 20°C.
-Add the chocolate and mix with a hand blender to obtain a fluid ganache.
-Semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.
Pastry Chef, Chocolatier and Baker
