The ultimate chocolate mousse with caramel

With dark chocolate

Debic Bakery Caramel
The ultimate chocolate mousse with caramel - photo1 | Debic

Ingredients

The ultimate chocolate mousse with caramel

50 g glucose syrup

80 g sugar

500 g milk

125 g egg yolks

650 g dark chocolate, 60%

1 l Debic Stand & Overrun

Preparation

The ultimate chocolate mousse with caramel

Heat the milk until 60-70°C.

Melt the glucose with the sugar and cook until caramelized.

Turn off the heat and immediately stir in the hot milk.

Pour over the egg yolks and bring to 85°C.

Strain over the chocolate and mix well.

Let cool down until 45°C.

Fold in the partially whipped cream.

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header