Mascarpone Chocolate Mousse - Lactalis Professional | Foodservice
- 1 Lightly whip the double cream and mascarpone separately splitting the sugar in each. - 2 Melt the chocolate over a Bain-marie with vanilla extract.
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 lactalispro.co.uk.
Ingredients
- 150g Dark chocolate
- 200g Double cream
- 200g Galbani Mascarpone
- 5g Vanilla extract
- 70g Caster sugar
- 100g Plums
- 50g Sugar
- 5g Cornflour
- 1 Star anise
- 1 Cinnamon stick
- 20g Shelled pistachios
- 10g Icing sugar
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