"Single Origin Ecuador" Milk chocolate mousse, yoghurt sponge and lime crumble

If you're looking for a new take on chocolate mousse, then this easy recipe is definitely worth trying. The intensity of the Single Origin Ecuador Milk chocolate works really well in mousse. The yoghurt sponge and lime crumble add some lovely textures enhancing the sensory experience.

Level:: Medium

1 l

40% cream

Whip.

Melt together.

200 g

egg yolks
150 g

sugar

Beat.
Add the melted chocolate to the egg yolks and combine thoroughly. Stir the egg yolk mixture into the cream.

300 g

egg white
170 g

sugar

Whip and add this at the end of the preparation.

Q.S.

lime zest

Leave the lime peel to dry overnight at 50°C. Then grind into a fine powder.

500 g

Callebaut Dark Chocolate - 811 - 5kg Block

Melt.

500 g

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box

Mix with the melted chocolate.

Spread out on a Silpat baking sheet and leave to set. Crumble.

600 g

egg white
120 g

granulated sugar
120 g

powdered yoghurt
125 g

almond powder
40 g

pastry flour

Combine all the ingredients to a smooth consistency in the blender and push the mixture through a fine sieve.

Fill an espuma bottle halfway to the top and insert 4 gas capsules. Spray enough of the mixture into a beaker to create a thin base. Cook on high power in the microwave for 45 seconds.