Kahlua Chocolate Mousse Recipe | Puratos Philippines

Cake Batter Procedure

Combine all ingredient together until homogenous. pour into greased pan lined with parchment paper. Bake at 180°C for 35-40 minutes

Dark Chocolate Mousse Procedure

Bloom gelatin then set aside. Heat festipak until 85°C then pour into white chocolate then mix until chocolate is completely melted. Whip Ambiante and Festipak together until soft peaks. Fold the whipped cream into Ganche. Melt the gelatin then combine into the mousse mixture

Milk Chocolate Glaze

Heat water and glucose until it boil, add Magnifier Neutre then let it boil again. Add condensed milk, pour into chocolate, melted gelatin. Use emersion blender to remove air pockets

Chocolate Crunch Procedure

Heat oil and chocolate until 45°C. add Patis France Crousticrep

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