Crazy monoportions decorated with randomly broken Grillage Sheets will not let you get bored. Chocolate and almond mousse with mango and raspberry jelly is a simple recipe that impresses with its form.
Melt the chocolate with butter and stir it with hazelnut paste and crispy flakes. Spread thin leyer of the mixture onto the silicon mat and cool.
Dissolve the gelatine in fruit purees, then heat to 60⁰C, pour into a silicone moulds and freeze. Use as a filling for the mousse.
Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate, making ganache. Make a syrup from the sugar and water. Add the syrup to the egg yolks while whisking. Whisk the mass to obtain almost white colour. Finally, gently blend it with the whipped cream and chocolate ganache adding almond paste and rum.
Pour the mousse into the silicone moulds (half of capacity), put frozen jelly inside and fill the moulds with the rest of mousse. At the end cover it with crunchy cookie and freeze.
Spray the white velvet Barima Artisanal Color (code AP0379NE) and gold pearly colorant Barima Artisanal Color (code AP0201OR) onto the frozen mousses.
Then finish with chocolate decorations Barbara Decor:
- Dark Chocolate Sheet (code 33950)
- White Chocolate Sheet (code 33951)
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!