facebook-tracking-pixelIRCA | (CHOCOLATE MOUSSE)³

Ingredients

MOUSSE CHOCOLATE DARK g 200
milk 3.5% fat g 250

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.

Refrigerate for 2 hours.

Ingredients

MOUSSE CHOCOLATE DARK g 100
MOUSSE CHOCOLATE WHITE g 100
milk 3.5% fat g 250

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.

Refrigerate for 2 hours.

Ingredients

MOUSSE CHOCOLATE WHITE g 200
milk 3.5% fat g 250

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.

Refrigerate for 2 hourse.

Ingredients

FRUTTIDOR MANGO g 400
water g 100
LILLY NEUTRO g 100

Preparation

Mix all the ingredients with an immersion blender.

Strain the mizture into a silicon mould for inserts and freeze.

Final composition

Place the unfrozen mango jelly in the center of a dinner plate, together with a quenelle for each type of mousse.

Guarnish with raspberries and edible flowers.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi