CREAMY VEGAN MOUSSE (BASIC RECIPES)

-Bring the cream (1) to the boil and pour it over the chocolate, emulsify to obtain a glossy ganache.
-Add it to the liquid cream (2), then emulsify.
-Refrigerate at 4°C overnight.
- Whip in a planetary mixer at medium speed until a frothy consistency is obtained.
-Keep and consume at a positive temperature (5°C).