CARAMELY CHOCOLATE MOUSSE
on crunchy biscuit with dried fruit
Tiziana Ricciardi
Time of realization: for the biscuit 1 hour (standing time + oven) - for the mousse 30 minutes to make it + overnight in the freezer to make it firm and turn out + decoration 20 minutes.
Ingredients for 8 mousses
for the crunchy biscuit with dried fruit
150 g of 00 flour
75 g of sugar
75 g of butter
1 yolk
50 g of dark chocolate
20 g of chopped hazelnuts
20 g of chopped almonds
20 g of chopped pistachios
for the caramelized chocolate mousse
440 ml of fresh cream
80 g of sugar
60 g of yolks
120 g of dark chocolate
4 g of jelly
for finishing
50 g of dark chocolate
10 g of butter
20 ml of fresh cream
Wonder Velvet brown spray
sugar to taste
Method
for the crunchy biscuit with dried fruit
Combine the flour and cold butter into small pieces in a bowl and start kneading quickly with your fingertips until you get a sandy mixture, then add the sugar, the yolk and knead quickly until a smooth and homogeneous dough is formed. Wrap the dough in a sheet of cling film and let it rest in the fridge for 1 hour.
After the hour roll out the dough and with the help of a round pastry bowl of 8 cm in diameter form some discs, prick them with a fork and bake at 200 ° C for about 15/20 minutes. Turn them out and place them on a rack to cool.
In a bowl, combine the chopped hazelnuts, almonds and pistachios and mix. In a saucepan, melt the chocolate in a bain-marie and with the help of a kitchen brush brush the biscuits with the chocolate and sprinkle with the chopped nuts. Keep aside.
for the caramelized chocolate mousse
Bring the 120 ml cream to the boil.
Caramelize the sugar dry in a saucepan. Once the sugar has caramelized, add the boiling cream and mix quickly with a whisk until the mixture is smooth and homogeneous. Off the heat, add the chocolate into small pieces.
Once you have reached a homogeneous mixture, add the gelatin sheets (previously soaked in cold water) well squeezed and the yolks in such a way that they are pasteurized.
When the mixture has reached a temperature of 30 ° C, add the remaining semi-whipped cream. Pour the mixture into the single-portion charlotte mold and place in the freezer until the mousse freezes.
for the composition and finishing
Put the dark chocolate, butter and cream in a saucepan and melt in a bain-marie. Turn out the mousses and immediately spray them with the brown wonder velvet spray. Position the mousses on the biscuits. Serve the dark chocolate ganache. In a saucepan, caramelize the dry sugar, once caramelized with the help of the prongs of a fork, form threads and roll them up. Decorate the mousses with caramelized sugar.
Link to the blog: https://www.deliziosavirtu.it/…/mousse-al-cioccolato-carame…
