Recipe CHOCOLATE WITH COINTREAU MOUSSE - Professionals
www.remycointreaugastronomie.com
Chop and infuse the zests in the Cointreau. Bring the cream to the boil and pour onto the chocolates. Make a ganache and leave to cool...
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.remycointreaugastronomie.com.
Ingredients
- 400 g cream 35% fat content
- 700 g milk couverture
- 300 g white chocolate
- 150 g butter
- 60 g Cointreau® 60%
- 20 g orange zests
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