Inaya™ Dark Chocolate Mousse

Inaya™ Dark Chocolate Mousse

Created by

  • Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Dosage

Recipe for 10 individual mousses

Recipe components

Used Cacao Barry products

Inaya™ Mousse

IngredientsPreparation
  • 275g
    whole milk
  • 85g
    egg yolks
  • 60g
    caster sugar

Cook at 185°F/85°C

Pass through a conical strainer and pour over

  • 580g
    soft whipped cream

At 95°F/35°C, add

Make a custard, pass through a conical strainer and pour over the Inaya™ 65% dark chocolate couverture.
At 95°F/35°C, add the soft whipped cream.

Prior to serving, place an Inaya™ 65% dark chocolate couverture disk between two layers of Inaya™ mousse.
Serve between 71.6-75.2°F/22-24°C.