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Chocolate Mousse:

White Chocolate Mousse:

  1. Chocolate Mousse:

    • Mix half of Carte D'or Gelatine with Carte D'or Chocolate Mousse. Add 2 L of milk at room temperature; mix everything with a whisk. Whisk with a mixer at low speed for 2 minutes, then maximum speed for 1 minute 30 seconds. Place in a gastronorm container and keep in the fridge for 1 hour.
  2. White Chocolate Mousse:

    • Mix the remaining Carte D'or Gelatine with the Carte D'or Vanille Mousse. Add 2 L of milk at room temperature; mix everything with a whisk. Whisk with a mixer at low speed for 2 minutes, then maximum speed for 1 minute 30 seconds. Place in a gastronorm container and keep in the fridge for 1 hour.
  3. Dressage:

    • Cut small squares of mousse at your convenience; Arrange them on plates, interspersing the colors.
  4. Chef’s Tip:

    • Serve with Carte D'or Chocolate Topping (6x1Kg), sprinkle with praline and almond tiles. Put a sheet of baking paper in the bottom of the gastronorm to better unmold the mousse and then cut it.