Alpaco Hot Chocolate Mousse
Restaurateur
Ingredients
400 g Milk
100 g Whipping cream
25 g SOSA Proespuma Hot
150 g ALPACO 66% COUVERTURE
Heat the milk and cream. Add the Proespuma and mix using an immersion blender.
Combine with the melted chocolate. Mix using an immersion blender to form a completely smooth emulsion.
Pour into a siphon.
Store in a bain marie and serve warm.
