Alunga™ Milk Chocolate Mousse

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Alunga™ Mousse
  2. Tip

Recipe components

Alunga™ Mousse

Preparation

Bring to a boil

Ingredients
  • 190g
    whole milk
Preparation

Pour over

Ingredients
Preparation

At 35°C, add

Ingredients
  • 520g
    soft whipped cream
Preparation

Pour the boiling milk over the Alunga™ 41% milk chocolate couverture.
At 35°C, add the soft whipped cream.

Ingredients

Prior to serving, place an Alunga™ 41% milk chocolate couverture disk between two layers of Alunga™ mousse.
Serve between 22-24°C.

Tip

Use curry and salt according to your taste.