Henna Milk Chocolate Mousse

Creamy milk chocolate mousse




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.

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