Chocolate mousse - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Chocolate mousse. Dessert, Cold
Ingredients
- Génoise sponge cake 0.1 ud
- Basic syrup 0.025 l
- Sterilised milk 0.12 l
- Pasteurised egg yolk 0.065 kg
- Sugar 0.018 kg
- Fish tails 0.8 g
- Dark chocolate coating 0.075 kg
- Cream 0.2 l
- Whipped cream with sugar 0.05 l
- Black chocolate curls 0.01 kg
- Orange coulis 0.06 l
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