Alunga™ Milk Chocolate Mousse

Used Cacao Barry products
Fall / Winter

Alunga™ Milk 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
Recipe for 10 individual mousses
Used Cacao Barry products
Recipe components

Alunga™ Mousse

  • 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.


Use curry and salt according to your taste.