PRODUCT DESCRIPTION

Irca Lilly Dark Chocolate Mousse Mix makes it easy to create a rich, intensely chocolatey mousse with a light and airy texture. Made with powdered dark chocolate, this convenient preparation brings deep chocolate character to finished desserts while eliminating the need to build a chocolate mousse from scratch. Its full chocolate flavor makes it an excellent choice for layered cakes, entremets, individual pastries, and other desserts where a luxurious chocolate mousse can serve as the centerpiece.

Designed for cold preparation, Lilly Dark Chocolate Mousse Mix can be whipped with milk or water and cream before being portioned into molds or used to fill pastries and chilled desserts. Once set, the mousse holds its structure well enough for freezing and clean cutting, making it particularly useful for molded and layered creations that require precise presentation. It can also be used to stabilize fresh whipped cream when additional structure is desired. From elegant chocolate entremets to individual mousse cups and frozen desserts, Irca Lilly Dark Chocolate Mousse Mix provides a convenient way to bring consistent dark chocolate flavor and a beautifully aerated texture to professional pastry production.

KEY FEATURES & BENEFITS

• Rich Dark Chocolate Flavor: Made with powdered dark chocolate for an intense, satisfying chocolate profile.
• Light & Airy Texture: Creates a smooth mousse with an appealingly light consistency.
• Cold-Preparation Formula: Simply combine with the recommended liquids and cream without cooking.
• Freeze & Cut Stable: Holds its structure after freezing, making it well suited to molded desserts and cleanly portioned entremets.
• Versatile Pastry Application: Ideal for mousses, layered cakes, entremets, individual desserts, and cream-based pastry preparations.

Ingredients: Sugar, high fat cocoa, animal gelatin (bovine), starch, artificial flavors.

Dietary Notes: May contain milk and soy.

Basic Recipe:
200 g Lilly Cioccolato
300 g Water or milk (15-20C)
1000 g Cream (4-5C)

Whip the cream, water or milk, and Lilly Cioccolato in a planetary mixer with a whisk. Put in the apposite molds and place in the refrigerator for at least 2 hours or in a freezer for at least 40 minutes.

The product may also be used with the indirect method by previously mixing Lilly Cioccolato with the water or milk using a whisk and then adding the unsweetened and slightly whipped cream.
In order to obtain a striking presentation, cover or decorate with one of the mirror range products, using the flavor of your choice.

Instructions:
To obtain bavarian creams, mousses, ice-cream cakes with more intense taste and color it is advisable to increase the dose of Lilly Cioccolato mentioned in the above recipe up to 250g.
Add sugar to the cream if desired.
In case of use of cream's vegetable substitutes, we recommend to increase the dosage of water or milk bringing it to 300g and not to whip the mixture for long time so as to avoid a too strong consistency.

Product of Italy.