Spicy Chocolate Mango Mousse
Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L
|130 g||dark chocolate sauce|
|20 g||cocoa powder (unsweetened)|
|350 ml||cream (min. 33% fat content)|
Spicy mango mousse
|80 ml||mango fruit mix|
|40 ml||spicy mango syrup|
|130 g||yoghurt (ideally with 10% fat content)|
|240 ml||cream (min. 33% fat content)|
For the mango ragout and for decorating
|a ripe mango|
|mango fruit mix|
For the chocolate mousse, stir the chocolate sauce with the cocoa powder until smooth and slowly stir the cream into it. Fill into the KAYSER cream whipper* using a sieve.
For the mango mousse, stir the yoghurt with the mango fruit mix and the spicy mango syrup until smooth. Stir the cream in and fill it into another KAYSER cream whipper* using the sieve. Screw the respective head firmly onto each KAYSER bottle, screw in the KAYSER cream charger and refrigerate. Shake 3–4 times each before serving.
Cut the mango into small cubes, mix them with a little mango fruit mix and fill into glasses to a height of about 2 cm. Dispense the chocolate mousse and mango mousse and decorate it with mango fruit mix and mint.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.