Inaya™ Dark Chocolate Mousse

Used Cacao Barry products
Fall / Winter

Inaya™ Dark Chocolate Mousse

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
Recipe for 10 individual mousses
Used Cacao Barry products
Recipe components

Inaya™ Mousse

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

Cook at 85°C

Pass through a conical strainer and pour over

  • 580g
    soft whipped cream

At 35°C, add

Make a custard, pass through a conical strainer and pour over the Inaya™ 65% dark chocolate couverture at 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 22-24°C.