Gianduja Mousse
6 ingredients
1 steps
Ingredients
- 60 gr. Milk
- 245 gr. Gianduja Chocolate
- 70 gr. Chocolate 64%
- 85 gr. Pate a bombe
- 1 1/2 Gelatin Sheet
- 335 gr. Whipped Cream
Directions
-
1{"0":"Melt both chocolates.","2":"Hand whip the cream to soft peaks.","4":"Bring milk to a boil and then add the gelatin.","6":"Mix the chocolate and the milk together. The chocolate should be hot.","8":"Add the pate a bombe to the whipped cream and whisk.","10":"The mix should be at 96 before you fold in whipped cream."}
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