Alunga™ Milk Chocolate Mousse

Used Cacao Barry products
Alunga™ 1 kg 41%
Fall / Winter

Alunga™ Milk Chocolate Mousse

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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
level 1
Dosage
Recipe for 10 individual mousses
Steps
  1. Alunga™ Mousse
  2. Tip
Used Cacao Barry products
Alunga™ 1 kg 41%

Alunga™ Mousse

IngredientsPreparation
  • 190g
    whole milk

Bring to a boil

Pour over
  • 520g
    soft whipped cream

At 35°C, add

Pour the boiling milk over the Alunga™ 41% milk chocolate couverture.
At 35°C, add the soft whipped cream.

Prior to serving, place an Alunga™ 41% milk chocolate couverture disk between two layers of Alunga™ mousse.
Serve between 22-24°C.

Tip

Use curry and salt according to your taste.
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