facebook-tracking-pixelIRCA | PEAR & CHOCOLATE SHOT GLASS DESSERT

Ingredients

LILLY CIOCCOLATO FONDENTE g 200
water - or milk g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment, until soft peaks form.

Ingredients

LILLY PERA g 200
water g 300
liquid cream g 1000

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment, until soft peaks form.

Ingredients

MIRROR CIOCCOLATO - heated to 40°C in the microwave To Taste
Final composition

Transfer the two mousses in two pastry bags fitted with a round tip.

Pipe the chocolate mousse to half-fill the shot glass.

Fill the shot glass up with the pear mousse, leaving a 0.5cm free space to the edge.

Refrigerate for 30 minutes at least, then glaze with MIRROR CIOCCOLATO.