Tripple mousse
LOW
Tripple mousse
LOW
METHOD
MOUSSE CAONOVA 53%
In a saucepan, bring the milk and heavy cream to a boil. Add the softened gelatin sheets and pour the mixture over the CAONOVA 53% chocolate. Finally, fold in the whipped cream.
MOUSSE CAONOVA MILK
Heat the milk to 75°C, then add the gelatin sheets and CAONOVA MILK chocolate. Blend with an immersion blender until smooth. When the mixture cools to 35°C, fold in the whipped cream.
MOUSSE CAONOVA WHITE
Heat the milk to 75°C, then add the gelatin sheets and CAONOVA WHITE chocolate. Blend with an immersion blender until smooth. When the mixture cools to 35°C, fold in the whipped cream.
CAONOVA GLAZE
Combine all ingredients in a pitcher and blend with an immersion blender. Let it cool to 35-38°C before using for coating.
ASSEMBLY
Fill cylindrical molds 1/3 full with MOUSSE CAONOVA WHITE and freeze. Once set, add the next 1/3 layer with MOUSSE CAONOVA MILK and freeze again. Repeat with MOUSSE CAONOVA 53% and finish with a layer of sponge cake. Freeze for several hours. Coat with CAONOVA 53% glaze before serving.
