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Le tout chocolat dessert

POSTED 22.11.2011 @ 10:25 (0) Comments
Makes: 15 Portions

You will need:

Chocolate Mousse
165g Dark Chocolate (72%)
100g Milk Chocolate
9 Eggs
75g Pouring Cream
7g Gelatin leaves
375g Semi whipped cream

Nespresso Dark Chocolate Feullantine
20g Cocoa Butter
40g Milk Chocolate
200g Praline paste
100g Feuillantine
5 capsules (250g) Nespresso 2011 Variation Dark Chocolate

Ready to go:

Chocolate mousse
Step 1: Melt both chocolates (dark and milk) over a bain-marie, mix in the semi whipped cream and set aside.
Step 2: Beat eggs into the mix until fluffy.
Step 3: Soak the gelatin leaves in cold water.
Step 4: Boil pouring cream (75 grams), add drained gelatin, then add this mix to the melted chocolate mixture.
Step 5: Pour into a rectangle mould then leave to set in the freezer.

Nespresso Variation 2011 Dark Chocolate Feullantine
Step 1: Melt cocoa butter with milk chocolate, add praline paste and feuillantine and Nespresso ground coffee.
Step 2: Layer the mixture between two sheets of baking paper, set in fridge then cut into desired shape.

To Assemble:
Step 1: De-mould semi-frozen mousse and place feuillantine on top. Push firmly so that it sticks.
Step 2: Prepare on plate and garnish with the left over chocolate mousse.

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