Milk Chocolate Mousse Coconut & Passion Fruit | Valrhona Chocolate
Demould the chocolate mousse and spray with the amatika spray to get the velvet effect. Place the mousse in the middle of the plate and wrap the flexi gana
Ingredients
- 2 g Iota
- 250 g Passion Fruit Puree
- 20g Gelcrem cold (sosa)
- 50g Icing sugar
- 140 g AMATIKA MILK CHOCOLATE
- 220 g Oat Milk
- 20 g Glucose
- 8 g Cornflour
- 180 ml Water
- 100 g Sugar
- 1 Vanilla
- 368 g Coconut cream
- 20 g Lime juice
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