Choco Mousse

Mousse

• Heat Festipak, milk and sugar stir until well mixed, then add Egg Yolks, and stir again until well mixed (do not break). 
• Then add Belcolade C501 into the Cream.
• Stir the Festipak until 70% Whip, then add it to the Chocolate cream that has been mixed earlier (stir slowly).

Chantily

• Stir Festipak and powdered sugar until fluffy.
• Then put into a piping bag with a star nozzle.

Crumble

• Combine all ingredients, then stir using a paddle at low speed for 3-4 minutes (until well mixed) place on a 40x60cm.
• Baking sheet (sprinkle) then bake at 150°C for 20 minutes.

Finishing

• Put the mousse into a piping bag, then pipe it into the glass until it is 3/4 filled.
• Then pipe the chantily on top of the chocolate mousse, sprinkle some crumble on top of the chantily and add green peas.