Ingredients
Maracaibo Chocolate Mousse
375 g /13.1 oz Maracaibo Dark Chocolate Mousse
375 g /13.1 oz Milk
375 g /13.1 oz Whipped cream 35%

Yogurt Creme
200 g / 7 oz Yoghurt
30 g / 1 oz Powder sugar
4 g / .1 oz Sheet Gelatin
50 g / 1.7 oz Whipped cream 35%

Strawberry Sauce
130 g / 4.5 oz Milk
10 g / .35 oz Sun flower oil
2 g / .07 oz Sheet Gelatin

Tuille
110 g / 3.8 oz Fraganosa
60 g / 2.1 oz Fraganosa
30 g / 1 oz Milk
60 g / 2.1 oz Sugar
60 g / 2.1 oz Sugar
20 g / .7 oz Egg yolk

Preparation
Maracaibo Chocolate Mousse
Boil milk add to the Maracaibo Chocolate Mousse, fold immediately the whipped cream under the mixture.

Yogurt Creme
Mix yoghurt and powder sugar well. Add dissolved Sheet Gelatin And fold the whipped cream.

Strawberry Sauce
Warm up Strawberry Purée and powder sugar. Add dissolved Sheet Gelatin and mix well.

Tuille
Mix all ingredients together. Spread out on a silpat and bake at 200°C/392°F about 5 minutes.

Setting
Using a Pastry Bag pipe the yogurt by into glass, let it set in the refrigerator. Mold with strawberry sauce, then pipe the Maracaibo Chocolate Mousse.

Decoration
Top with tuile, fresh berries and Lemon Zest.

Specialty Ingredients
#31330 FELCHLIN-Swiss MARACAIBO DARK CHOCOLATE MOUSSE
#31302 FELCHLIN-Swiss CREAM DE BAHIA
#90350 Almond Flour
#90070 Sheet Gelatin
#6930-299 HERO-Swiss STRAWBERRY PURÉE