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Publication date: 28-Apr-2021

Categories:

• Recipes
• Advanced

• 220 g Cordillera chocolate 65%
• 100 g milk cream
• 50 g whole milk
• 7 g unflavored gelatin

• 120 g Cordillera chocolate 43 %
• 50 g cocoa nibs
• 80 g sunflower oil
• 100 g sugared corn flakes

• 90 g natural cocoa 14-16%
• 240 g milk cream
• 320 g sugar
• 120 g glucose
• 120 g water
• 35 g inverted sugar
• 20 g unflavored gelatin

• Melt the chocolate completely, mix with milk, emulsify well and make a ganache.
• Hydrate and melt gelatin and add the chocolate mix.
• Add the milk cream, semi-whipped (middle peaks), and blend in an enveloping way.
• Place in a silicone mold or glasses.

• Melt the chocolate, add the oil and the rest of the ingredients.
• Stretch on 2 wax papers and freeze. Take out and cut pieces to accompany the chocolate mousse.

• Disperse the gelatin powder with a little cold water and let it sit.
• Make a syrup with the remaining water, the sugar and glucose. Heat to 125°C.
• Separately boil the milk cream with the inverted sugar, remove from heat and add cocoa. Mix very well, add the hot syrup and mix until smooth.
• When the temperature drops add gelatin dough and blend. Strain and reserve.

• Add the mousse to the selected mold. At the base place the crunchy nibs and freeze. Unmold and apply the glaze. Decorate with natural flowers.
• If it is prepared in glasses, do not use glaze and decorate with flowers and a little chocolate sauce.

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