Page 634 - YC Cooking School

3. Then add the milk chocolate, stirring to incorporate all the liquid into a smooth shiny

mass.
4. Allow the glaze to cool to the correct coating consistency (30–35°C) before pouring
over the frozen chocolate mousse domes. Note: It’s essential that the mousse half
spheres are frozen hard. This will ensure a nice smooth finish.

For decorating

1. Place the frozen mousse spheres onto a wire rack over a shallow tray.
2. Once the glaze has been made and brought to the right consistency, ladle it over the

mousse to create a smooth shiny topping.
3. Remove the domes from the wire rack with a spatula and push them one by one onto
a plate filled with chocolate curls. Push the curls around the base of the dome to form
a neat collar. To finish, place a chocolate fan on top of each dome.
4. Allow the mousse domes to completely defrost before serving.

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