Bo Friberg

Orange–Milk Chocolate Mousse

Preparation info
  • Approximately

    2 quarts

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 12 ounces (340 g) milk chocolate
  • 3 tablespoons (45

Method

  1. Cut the chocolate into small pieces. Place in a bowl and melt over a bain-marie. Set aside; keep warm.
  2. Combine the liqueur and water. Sprinkle the gelatin over the top and set aside to soften.
  3. Heat 1 cup (240