Chocolate Mousse with Choco C/Leche Milk Mara Eurocao

Soak the gelatins in icy water. Warm up the 300g of dairy cream Lowicz 36% in a pan. Melt the gelatins in the dairy cream Lowicz 36%. Whip the egg yolks using a whisk and slowly add the warm dairy cream Lowicz 36%. Place the above ingredients and the milk chocolate Choco C/Leche Milk Mara Eurocao in the mixing bowl and mix at medium speed, using a whisk, until smooth and in room temperature. Finally add the half whipped dairy cream Lowicz 36%  and combine them until smooth. Store in the fridge.Stuff chocolate cones made of Zafiro Bitter Eurocao compound chocolate.  

For the white chocolate sauce:

Place the milk, dairy cream Lowicz 36%  and the vanilla pods in a pan and warm them up. Let the mix chill down, under 50^οC, and add the white chocolate Choco White Miravet Eurocao. Combine them finely and store in the fridge.