CREAMY CHOCOLATE MOUSSE WITH CARAMEL ORO
Whipped cream based on chocolate caracterized by a thick structure.
Difficulty level
Whipped cream based on chocolate caracterized by a thick structure.
Ingredients
| liquid cream 35% fat - (1) | g 150 |
| SINFONIA CARAMEL ORO | g 280 |
| liquid cream 35% fat - (2) | g 200 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
-Put it in the fridge (4°C) for one night.
-Whip the mixture in a planetary mixer at medium speed until light and frothy.
-Store and consume at positive temperature (5°C).
Pastry Chef, Chocolatier and Baker
