Inaya™ Dark Chocolate Mousse

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
275g Whole milk 85g egg yolks 60g caster sugar	Cook at 85°C
260g CHD-S65INAY	Pass through a conical strainer and pour over
580g soft whipped cream	At 35°C, add
CHD-S65INAY	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
Prior to serving, place an Inaya™ 65% dark chocolate couverture disk between two layers of Inaya™ mousse. Serve between 22-24°C.