Used Cacao Barry products
Fall / Winter
Inaya™ Dark Chocolate Mousse
Level
level 1
Dosage
Recipe for 10 individual mousses
Used Cacao Barry products
Recipe components
Inaya™ Mousse
| Ingredients | Preparation |
|---|---|
| Cook at 85°C |
| Pass through a conical strainer and pour over |
| 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. | |
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