Alunga™ Milk 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
190g whole milk	Bring to a boil
300g CHM-Q41ALUN	Pour over
520g soft whipped cream	At 35°C, add
CHM-Q41ALUN	Pour the boiling milk over the Alunga™ 41% milk chocolate couverture. At 35°C, add the soft whipped cream.
Prior to serving, place an Alunga™ 41% milk chocolate couverture disk between two layers of Alunga™ mousse. Serve between 22-24°C.

Use curry and salt according to your taste.