CHOCOLATE MOUSSE
Ingredients
- 530 g.
- Origins 82% Chocolate
- 200 g.
- Milk
- 300 g.
- Cream
- 500 g.
- Whipped cream
Elaboration
Boil the cream with the milk and add it to the Origins 82% chocolate. When the mixture is at 40ºC, add the semi-mounted cream. Fill moulds.
BUTTER COOKIES
Ingredients
- 700 g.
- Flour
- 400 g.
- Butter
- 200 g.
- Sugar Nevada
- 120 g.
- Whole egg
- q/s
- Vanilla
Elaboration
Beat the Sugar Nevada with the butter until it forms cream. Add the vanilla and the egg at room temperature. Add the stifted flour and knead at a slow speed. Stretch the dough cold and cut. Oven 150ºC Time 12-15'.
Assembly and Finishing
1.Bathe the Chocolate Mousse with Springel chocolate at 35-40ºC
2.Make a grid of Mara milk chocolate and decorate to taste.