Ingredients
180 g Dark Cooking Chocolate 64%
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
Method
Grate/chop the chocolate and keep in a large bowl/dish.
Put a stainless steel bowl for 10 minutes in the freezer
Pour 300 g of the cream into the chilled bowl, beat not too stiff with a hand mixer. Store in fridge.
Add the agar/gelatine (if using sheet gelatine, first soak in cold water till soft and squeeze out the water) in to the remaining 150 g cream in a small saucepan and bring to a boil and pour onto the chopped chocolate. With a whisk mix until smooth and creamy.
Take out the cream from the fridge and mix in the large bowl half the whipped cream with the chocolate mix and stir gently to loosen it. Then the rest of the cream and mix to incorporate.
I made a chocolate cake and sliced a piece of cake to the size of the ring and placed it at the bottom of a tray and then put a cake ring around and put in an acetate paper around it and poured in the mousse and kept to set.
After the mousse was set I slowly transferred the dessert into a glass dish and I added berries on top and placed a few of drops of whipped cream
NB: You can see the slice of cake in the side view photo.
NB: Always see that the acetate paper is nicely pasted around the cake ring so nothing leaks out.
Comments