The different version from Black Forest cake edition. Hmm… So delicious.
Ingredients:
100 gr dark cooking chocolate, melted
1 egg yolk
100 ml heavy cream, whip until thick
5 gr gelatine, dissolve in a little water, heat in a double boiler until clear
1 Tbsp rhum (optional)
5 chocolate biscuit, finely crushed
Garnish:
Plastic band (for molding), shaped into square ring (or other shapes), stick the ends with cellophane
Whipped cream
Ganache
Chocolate spirals (or other garnish as you like)
Instruction:
1. Prepare the plastic mold, put it on serving dish. Press crushed biscuit into the mold.
2. Turn on a double boiler. Beat yolk until frothy and begin to thicken. Continue beating in double boiler, until the yolk is warm to the touch. Remove from heat.
3. Pour gelatine in a thin steady stream, blend well using spatula or electric mixer at lowest speed.
4. Pour melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
5. Fold in whipped cream, blend well. Add rhum (if using), blend well.
6. Pour mousse into plastic mold, on crushed biscuit. Let it set and cool in refrigerator.
7. Prior to serving, carefully remove the plastic band and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).
Source: Pennylanekitchen.blogsome.com
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