Chocolate mousse (crème anglaise base)

Recipe of Francesco Boccia
World Pastry Champion

With a light, stable texture that will keep perfectly in the fridge without becoming dry and inconsistent

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Gelecta product

Ingredients

  • CRÈME ANGLAISE BASE:
  • 415 gmilk
  • 35 ggranulated sugar
  • 55 gdextrose
  • 140 gegg yolks
  • CHOCOLATE MOUSSE:
  • 270 gcrème anglaise
  • 225 gdark chocolate coating 68%
  • 315 gfresh cream 35%
  • 3 gGELECTA
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Chocolate mousse (crème anglaise base)
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