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Chocolate mousse

Chocolate mousse infused with Baileys and layered with chocolate bubbles.

Alcohol Chocolate Dairy

Chocolate mousse

Debic's Culinary Team

Debic

Ingredients

Mousse

1 l Debic Mousse au Chocolat

200 ml Baileys

75 g milk chocolate crispy pearls

75 g white chocolate crispy pearls

Bronze food colouring powder

Gold leaf

Debic products used

Mousse au Chocolat 1L

Preparation

Mousse

Whip the Mousse au Chocolat in the food processor until light and airy.

Stir in the Baileys and put into a piping bag with a smooth nozzle.

Cover the crispy pearls with the bronze food colouring powder.

Pipe the Mousse au Chocolat into a champagne glass and create layers alternating with the crispy pearls.

Leave to set in the refrigerator.

Assembly

Garnish the chocolate mousse with a gold leaf.

Alcohol Chocolate Dairy

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