Inaya™ Dark 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. Inaya™ Mousse

Recipe components

Inaya™ Mousse

Preparation

Cook at 85°C

Ingredients
  • 275g
    whole milk
  • 85g
    egg yolks
  • 60g
    caster sugar
Preparation

Pass through a conical strainer and pour over

Ingredients
Preparation

At 35°C, add

Ingredients
  • 580g
    soft whipped cream
Preparation

Make a custard, pass through a conical strainer and pour over the Inaya™ 65% dark chocolate couverture at 35°C, add the soft whipped cream

Ingredients

Prior to serving, place an Inaya™ 65% dark chocolate couverture disk between two layers of Inaya™ mousse.
Serve between 22-24°C.