Alunga™ Milk Chocolate Mousse

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Alunga™ Mousse

ingredients preparation
  • 190g
    Whole milk

Bring to a boil

  • 300g
    CHM-Q41ALUN

Pour over

  • 520g
    soft whipped cream

At 95°F/35°C, add

  • CHM-Q41ALUN

Pour the boiling milk over the Alunga™ 41% milk chocolate couverture.
At 95°F/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 71.6-75.2°F/22-24°C.

Tip

Use curry and salt according to your taste.