IRCA | MANGO & CHOCOLATE SHOT GLASS DESSERT

MANGO & CHOCOLATE SHOT GLASS DESSERT

SHOT GLASS DESSERT

Difficulty level

Ingredients

LILLY CIOCCOLATO FONDENTE g 100
milk g 150
liquid cream 35% fat g 500

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment, until soft peaks form.

Fill the shot glass 1/3 full with the chocolate mousse.

Put in the blast chiller at negative temperature.

Ingredients

MIRROR CIOCCOLATO qb

Ingredients

LILLY MANGO g 100
milk g 150
liquid cream 35% fat g 500

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment, until soft peaks form.

Slowly pour the mousse onto MIRROR CIOCCOLATO.

Put in the freezer.

Ingredients

TOFFEE D'OR CARAMEL qb

Preparation

Heat TOFFEE D'OR CARAMEL to 40-45°C and slowly pour  into the shot glass to create a thin layer onto the mousse.

Final composition

Decorate as you like most.