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Recipes
2-ingredient chocolate mousse
chef
sweet
INGREDIENTS
270 ml
Dairy cream 35% fat
(must be cold)
150 gr. hazelnut praline paste
PRODUCT
Dairy cream 35% fat
Dairy cream 35% fat
METHOD
Put the cold
Dairy cream 35% fat
in a bowl and beat with a hand mixer until you get a soft whipped cream.
Add the hazelnut praline paste to the whipped cream and continue beating until they form a mousse.
Use a piping (pastry) bag to pour the mousse into small bowls and garnish with grated chocolate.
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