MANGO & CHOCOLATE SHOT GLASS DESSERT
SHOT GLASS DESSERT
Difficulty level
SHOT GLASS DESSERT
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 | To Taste |
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 | To Taste |
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.
Decorate as you like most.
