|Chocolate mousse powder||800 g|
Mix chocolate mousse powder and milk together and beat for 5 minutes.
Espuma of Tiramisu
|Pasteurized egg yolks||60 g|
|Icing sugar||6 spoons|
|Pasteurized egg white||20 g|
Mix together. Fill a whip cream dispenser (0,5 L content) with the mixture (charge with 1 charger). Shake well and keep 4 hours in the fridge before using.
Formulation courtesy of Callebaut