Chocolate Mousse Recipe

Presented at Kiwi Foo in February 2010

1. Chocolate Mousse Foo 2010
2. Sabato http://sabato.co.nz
3. Cocoa content != sole defining characteristic for chocolate
4. Grands Crus: • Trinitario • Criollo • Forestero Ground + Conched 30 to 100 hours
5. • 160 g Milk Chocolate • 100ml Milk • 4g Gelatine • 200ml Cream • 640g Milk Chocolate • 400ml Milk • 16g Gelatine • 800ml Cream
6. • Melt chocolate • Boil milk • Add gelatine • Add milk to chocolate • Cream to soft peaks • Add chocolate to cream • Pour in serving containers
7. WAIT at least ONE hour!
8. http://en.wheelinggourmet.com