Page 631 - YC Cooking School

Indulgent Chocolate Creations

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LINDT milk chocolate and salted caramel mousse

Makes 6-8 half spheres or one large mousse | Preparation time: 40 minutes

What you’ll need:

Ingredients

For the chocolate mousse

3 gelatine leaves (9g)
Ice cold water
200g full cream milk
300g LINDT SWISS CLASSIC milk chocolate, chopped
250g cream

For the caramel filling

250g cream
½ vanilla pod
2g vanilla extract
125g glucose syrup or honey, maple syrup or golden syrup
250g sugar
50g butter
Salt flakes

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