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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 200 g AMATIKA MILK CHOCOLATE
- 125 g Oat Cream
- 20 g Glucose
- 100 g Water
- 3/4 g Agar Agar
- 2 g Iota
- 250 g Passion Fruit Puree
- 20g Gelcrem cold (sosa)
- 50g Icing sugar
- 140 g AMATIKA MILK CHOCOLATE
- 220 g Oat Milk
- 8 g Cornflour
- 200 g Cocoa butter
- 180 ml Water
- 100 g Sugar
- 1 Vanilla
- 368 g Coconut cream
- 20 g Lime juice
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