Henna Milk Chocolate Mousse

Creamy milk chocolate mousse

Recipe

ingredients	preparation
65g heavy cream 65g whole milk 5g granulated sugar 30g Fresh egg yolks 225g whipped cream	1. Combine the cream, milk, sugar and yolks and bring to a simmer, approximately 85°C (185°F). 2. Pour the mixture over Henna Milk Chocolate 41% and emulsify. 3. Bring to 45°C (113°F) and lightly fold in the whipped cream. 5. Refrigerate and pipe into serving dish or Mona Lisa Chocolate Cup.