900 g of Chantypak (2) Pre-whipped* (Non-dairy cream)
450 g of Belcolade Noir Supreme* (Real Belgian Chocolate)
250 g of Eggs yolk
100 g of Chantypak (1) Liquid* (Non-dairy cream)
100 g of Milk
90 g of Bavarois Neutre* (bavarois mix)
Mix the liquid Chantypak (1), milk, egg yolk, and Bavarois Neutre together and warm up until 85°C.
Melt the Belcolade Noir Supreme and add the above mixture.
Incorporate the pre-whipped Chantypak (2).
Pour the mousse into a verrine and finish with fresh fruits.