Inaya™ Dark Chocolate Mousse
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/8da27dd4e8f6f820d80e28c863890460.jpg?itok=PVVmwviu)
Inaya™ Mousse
ingredients | preparation |
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Cook at 185°F/85°C |
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Pass through a conical strainer and pour over |
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At 95°F/35°C, add |
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Make a custard, pass through a conical strainer and pour over the Inaya™ 65% dark chocolate couverture. |
Prior to serving, place an Inaya™ 65% dark chocolate couverture disk between two layers of Inaya™ mousse. |