Chocolate Mousse.

Mousse Chocolate

Ingredients

  • 150g.
  • Mara
  • 380g.
  • Haya
  • 200g.
  • Milk
  • 300g.
  • Cream 35% M.G.
  • 500g.
  • Whipped Cream

Elaboration

Boil the cream with the milk and add the chocolate. Add the whipped cream when the mix will be at 40ºC.

GELIFICATED CHOCOLATE

Ingredients

  • 400g.
  • Milk
  • 400g.
  • Wengué
  • 100g.
  • Egg Yolk
  • 60g.
  • Sugar
  • 60g.
  • Corn Starch
  • 16g.
  • Gelatine leaves

Elaboration

Boil the milk, sugar and corn starch. Add egg yolk and chocolate Wengué. Add gelatine previously hydrated. Fill molds and freeze.

Assembly and Finishing

    1.Fill the moulds placing a gelificated chocolate stick in the center.

    2.Coat with Gregal Chocolate.

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