CREAMY CHOCOLATE MOUSSE WITH CARAMEL ORO
Whipped cream based on chocolate caracterized by a thick structure.
Difficulty level
![](/IRCA/Recipes/ricette_base/2038669/image-thumb__2038669___auto_b492ef3e91c9043ccd499cc4b73eae8d/foto%20attrezzatura%20x%20ricette%20di%20base_3.jpg)
Whipped cream based on chocolate caracterized by a thick structure.
Ingredients
liquid cream 35% fat - (1) | g 150 |
SINFONIA CARAMEL ORO | g 280 |
liquid cream 35% fat - (2) | g 200 |
LILLY NEUTRO | g 50 |
water | g 50 |
-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
-Put it in the fridge (4°C) for one night.
-Whip the mixture in a planetary mixer at medium speed until light and frothy.
-Store and consume at positive temperature (5°C).
Pastry Chef, Chocolatier and Baker