Publication date: 28-Apr-2021
Chocolate mousse ingredients
220 g Cordillera chocolate 65%
100 g milk cream
50 g whole milk
7 g unflavored gelatin
Crunchy nibs ingredients
120 g Cordillera chocolate 43 %
50 g cocoa nibs
80 g sunflower oil
100 g sugared corn flakes
Cocoa glaze ingredients
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.
Preparation of crunchy nibs
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.
Cocoa glaze preparation
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.
Strawberry jam and Chantilly Genovese
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