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Tulip with Fresh Chocolate Mousse


  • 15 Pidy tulips
  • 500g chocolate callets 811
  • 400g cream 40%
  • 400g egg white
  • 150g sugar


Servings: 10

  1. Melt the chocolate au bain maire, whip the cream for ¾.
  2. Beat egg whites and sugar until stiff.
  3. Mix the three ingredients, when the chocolate is at body temperature.
  4. Store in the refrigerator for at least 3 hours.
  5. Fill the tulip using a piping bag and finish with chocolate flakes.

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catalogue Pidy 2024