MIX THE GELEE BAVAROISE INTO THE MIROIR PLUS THEN ADD GENTLY THE WHIPPING CREAM
Chocolate Mouse
1 KG
MILK
250 G
EGG YOLKS
150 G
SUGAR
100 G
PRETACAO
1.5 KG
DARK CHOCOLATE
2 KG
WHIPPING CREAM
Method
BOIL MILK . MIX EGG YOLKS AND SUGAR THEN COOK IT WITH MILK AT 85 ° THEN ADD THE DARK CHOCOLATE LET IT COOL DOWN UNTIL IS GETTING COLD THEN ADD THE WHIPPING CREAM
