Light dark chocolate mousse

Recipe of Francesco Boccia
World Pastry Champion

With a light and airy texture that melts on the palate and stays unchanged in the fridge at 4°C

POWERED BY

Gelecta product

Ingredients

  • 215 g whole milk
  • 30 g glucose syrup
  • 340 g cream 35%
  • 4 gGELECTA
  • 215 g dark couverture 62%
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Light dark chocolate mousse
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