Mousse Baci Perugina

Baci® Perugina® Mousse

  • 8 Baci® Perugina®
  • 113 g Perugina® dark chocolate
  • 113 g whipping cream
  • 2 spoons of cocoa powder
  • 1 orange
Baci® Perugina® Mousse
30 Minutes
  • Melt the choccolate in a doubleboiler or in the microwave. Grate the orange sking in to the cream and let it marinate for 30 minutes.
  • Wip the cream until soft and firm add the melted choccolate by pouryng it very gently. Chop the Baci® Perugina® finelly and add to the mousse, mixing very gently.
  • Place the mousse in 4 silicon moulds and set in the freezer for 1 hour. Place the mousse in 4 plates and decorate by sprinkling with the cocoa and placing a Baci® Perugina® on top.