Cioccolato Bianco per Copertura
Packaging: 5 g wafers
Ideal for: Toppings for cakes and/or ice cream – Mousses – Fillings – Decorations – Bavarian Cakes
Mousse al Cioccolato Bianco Guido Gobino.
Ingredients (4 persons): 1 Kg cream, 125 g sugar, 300 g cioccolato bianco Guido Gobino (60 5 g wafers approx.).
Preparation: whip the cream with the sugar and gently blend it with white chocolate, melted in a water bath. Mix well and place in single dose containers in the refrigerator for at least 3 hours.
The recipe is courtesy of Ceretto Srl, extracted from the catalog “Terroirs Flavours 2011″