Alunga™ Milk 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

Alunga™ Mousse

ingredients preparation
  • 190g
    Whole milk

Bring to a boil

  • 300g

Pour over

  • 520g
    soft whipped cream

At 35°C, add


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.

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