Inaya™ Dark Chocolate Mousse


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

Inaya™ Mousse

ingredients preparation
  • 275g
    Whole milk
  • 85g
    egg yolks
  • 60g
    caster sugar

Cook at 85°C

  • 260g

Pass through a conical strainer and pour over

  • 580g
    soft whipped cream

At 35°C, add


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.

Get in Touch