Autumn Sublime

Melt the butter with chocolate. Add sugar and eggs, mix it well, and finally add flour and cocoa powder. Put the mass into a rectangle moulds 15x10cm and bake at 180°C for 20 minutes.

Melt the milk chocolate with cocoa butter and butter at 42°C. Add crispy flakes and mix. Spread the mass onto the baked brownie and set aside to set. Once harden, cut it in half, obtaining two triangles.

Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it over the chocolate with vanilla paste. Add the whipped cream and stir gently. Pipe the mousse into a silicone moulds and freeze.

Soak gelatine in cold water. Boil the cream and add soaked gelatine. Pour it over the chocolate and add hazelnut paste. Cool down to 30°C, add whipped cream and mix. Pipe the mousse into a silicone moulds and freeze.

Soak gelatine in cold water. Bring the cream(1) with sugar to a boil and add soaked gelatine in it. Then add the mascarpone, Irish Cream paste and chocolate. Stir until the ingredients are dissolved. Finally, combine it with the cold cream (2) and leave aside in the fridge to set. Whip the cold set cream using a mixer on medium speed.

Soak gelatine in cold water(2). Heat up the water(1) with sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatine and white chocolate. Mix it using hand-blender, add colorants and then cool it down. Coat the frozen mousses with shiny coating of 30-35°C.

Soak gelatine in cold water(2). Heat up the water(1) with sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatine and milk chocolate. Mix it using hand-blender and cool it down. Coat the frozen mousses with shiny coating of 30-35°C.