Decorating with Sauces: Chocolate Mousse Trio

Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Method

Procedure

  1. Ladle a pool of crème anglaise onto a plate.
  2. Place a spoonful of each mousse on the sauce.
  3. Garnish the tops of the mousses with a few toasted sliced almonds.
  4. Arrange 1 or 2 madeleines on the side of the plate.