Chocolate mousse cake with frosting
Ingredients
180 g of NESTLÉ Desserts White Chocolate (1 tablet)
170 g of NESTLÉ Desserts Milk Chocolate (1 tablet)
200 g of NESTLÉ Desserts Dark Chocolate 53% (1 tablet)
700 ml of cream
4 sheets of gelatin
150 g of Maria biscuits
75 g of butter
Preparation
Melt the butter in the microwave and mix with the crushed biscuits.
Spread the mixture over the 20 cm cake tin with removable base lined with baking paper. Press down with the back of a spoon to create an even layer. Refrigerate.
Soak the 2 sheets of gelatin in cold water until softened (about 10 minutes).
Place 100 ml of long-life cream and chopped white chocolate in a saucepan over low heat. Stir until melted.
Drain the gelatin sheets and add them to the chocolate, mixing well until dissolved.
Let it cool, stirring occasionally, without cooling completely. Meanwhile, beat 200 ml of long-life cream until firm. Add this cream to the mixture with gentle, swirling movements.
Distribute the mixture in the pan and refrigerate for a minimum of 3 hours.
Repeat the process with the semi-sweet chocolate: Soak 2 gelatin sheets in cold water (about 10 minutes).
Place 100 ml of long-life cream and semi-sweet chocolate in a saucepan over low heat. Stir until melted.
Drain the gelatin sheets and add them to the chocolate, mixing well until dissolved.
Let it cool, stirring occasionally, without cooling completely. Meanwhile, beat 200 ml of long-life cream until firm. Add this cream to the mixture with gentle, folding movements.
Pour over the white chocolate mousse layer and refrigerate for a minimum of 3 hours, until firm (preferably overnight).
Topping: Heat the remaining 100 ml of cream and bring to the boil. Remove from the heat, add the chopped milk chocolate bar and mix well. Bring to a medium temperature, stirring occasionally.
Remove the cake from the refrigerator and unmold. Pour the topping over the top and refrigerate again for at least 1 hour or until ready to eat.
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