Equipment
- Hand or Stand Mixer
- Refrigerator
- Dispenser
Ingredients
- 1.8 lb Callebaut Dark Chocolate Mousse Powder
- 1 l Milk
- 2.1 oz Egg Yolks
- 10.6 oz Cream
- 4 tbsp Mascarpone If you don't have mascarpone cheese and you need a substitute or alternative use: Blend 8 ounces softened cream cheese with 1/4 cup whipping cream. OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream.
- 6 tbsp Icing Sugar
- 1 tbsp Amaretto Liquor
- 0.7 oz Egg Whites
- Callebaut 43.1% Dark Chocolate Vermicelli
Instructions
- To create the chocolate mousse, mix the 1.8 lb Callebaut Dark Chocolate Mousse Powder & milk together. Once mixed, beat for 5 minutes, and let chill in refrigerator.
- To make the Espuma of Tiramisu, separately mix together all other ingredients. Fill whip cream dispenser with the mixture. Shake well, and chill for 4 hours in the fridge before using.
- Top with Callebaut 43.1% Dark Chocolate Vermicelli.