CREAMY CHOCOLATE MOUSSE WITH CARAMEL ORO
Ingredients
liquid cream 35% fat
150g
SINFONIA CARAMEL ORO
280g
liquid cream 35% fat
200g
50g
water
50g
Preparation
-Bring the 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).
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
