Valrhona Mousse with Egg Cream
| Weight | Ingredients |
| 900 г | Whipped cream 35% |
| 65 г | Invert sugar |
| 65 г | Custard |
| 1.2 kg | Valrhona Ariga Elbow 38% |
| Preparation: | |
| Add the melted chocolate to the pre-made custard, which has just been strained and is still warm, and start stirring. The temperature of the mixture should be around 38-40˚C. If necessary, stabilize the liquid with a little whipped cream. When the cream is completely homogeneous, check the temperature and add the rest of the whipped cream. |