San Diego Personal Chef Yoann continues to create new desserts with interesting flavor combinations. The new dessert of the season is COFFEE MOUSSE ivoir ganache and cacoa croustillant . The coffee entremet has a base of dates and pecans with an insert of ivoir ganache and a velvet finish. Coffee mousseline, chocolate tuille, and coffee ice cream complete the dish.
COFFEE MOUSSE ivoir ganache and cacoa croustillant.