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CARAMEL ORO CHOCOLATE MOUSSE WITH LILLY NEUTRO

Chocolate mousse ideal for desserts fillings.

Difficulty level

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

Final composition

-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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada