TROIS CHOCOLATS SHOT GLASS DESSERT
SPOON DESSERT
Difficulty level
SPOON DESSERT
Ingredients
| LILLY CIOCCOLATO FONDENTE | g 200 |
| water | g 300 |
| liquid cream | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment until soft peaks form.
Ingredients
| RENO CONCERTO LATTE 34% - melted at 45°C | g 600 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 700 |
| water | g 80 |
| LILLY NEUTRO | g 80 |
Preparation
Melt the milk chocolate at 45°C and combine it to the fresh cream to create an even, soft ganache.
Slightly whip and stabilize the cream with water and LILLY NEUTRO, then, when the ganache is at 38°C, gently combine the two to create a mousse.
For best results, it is recommended not to whip the cream too firm and to add it to the ganache in two times.
Ingredients
| RENO CONCERTO BIANCO 25,50% - melted at 45°C | g 600 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 700 |
| water | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Melt the white chocolate at 45°C and combine it to the fresh cream to create an even, soft ganache.
Slightly whip and stabilize the cream with water and LILLY NEUTRO, then, when the ganache is at 38°C, gently combine the two to create a mousse.
For best results, it is recommended not to whip the cream too firm and to add it to the ganache in two times.
Ingredients
| MIRROR CIOCCOLATO | To Taste |
Ingredients
| CRUNCHY BEADS DARK | To Taste |
Ingredients
| PRALIN DELICRISP BLANC | To Taste |
Heat PRALIN DELICRISP BLANC in the mocrowave, then pour it in a stream onto the bottom of the shot glasses, to create a 2-3 mm thick layer.
Transfer the mousses into pastry bags fitted with round plain tip. Pipe the dark chocolate mousse, then the milk chocolate mousse and, in the end, the white chocolate mousse into 3 equal layers, to fill the shot glasses.
Decorate the top with MIRROR CIOCCOLATO and CRUNCHY BEADS DARK.
