Dark Chocolate Mousse with Mango Creme

CHOCOLATE ROYAL - Approx 16 portions

INGREDIENTS: Preparation in Advance

Mango Creme Brulee

250g Milk

200g Cream

70g Creme Brulee Mix

15g Mango Paste

METHOD

1. For the Creme Brulee, put the cream and milk into a sauce pan, heat it up.

2. Whisk Creme Brulee mix into milk mixture. Keep stirring and heat up to first bubble. Remove from heat (Approx 85C).

3. Add in the Mango Paste.

4. Strain and pour into small silicone moulds suitable as inserts to the Silikomart Stone mould 85. Freeze.

INGREDIENTS

Dark Chocolate Mousse

300g Choc Mousse Mix

375g Milk

METHOD

1. For the Chocolate Mousse, place all ingredients into a mixer and whisk on high speed

for 5 minutes.

2. Scrape bottom of the bowl and whisk another minute.

3. Pipe into 2x Silikomart Stone Mould 85. Demould the inserts and push into the Stone Mould then freeze.

Finishing

8. Demould the Chocolate Mousse and place them on wired trays on top of a bowl or a tray (to catch excess glaze).

9. Melt a chocolate glaze* of your choice to 40-45°c and pour over the mousse,

10. Leave to set, then place the desserts on a tray in the fridge ready for service. Serve with mango compote, chocolate sauce and chocolate shavings.

* Recipe not supplied: Ready to use chocolate mirror glaze or make your own

chocolate nappage.