Ingredients
Mousse:
40g / 1.4 oz of 70% chocolate
150g / 5.3 oz cream
1 egg white
2 sheets of gelatine
30g / 1.1 oz sugar
Filling:
25g / 0,9 oz peanuts
25g / 0.9 oz almonds
10g / 0.3 oz sugar
40g / 1.4 oz water
1 sheet of gelatine
Sponge:
130g / 4.6 oz sugar
100g / 3.5 oz sifted flour
3g / 0.1 oz salt
2 eggs
Topping:
120g / 4.2 oz water
10g / 0.3 oz cocoa powder
50g / 1.8 oz condensed milk
7 sheets of gelatine
30g / 1.1 oz chocolate
Así puedes prepararlo
Sponge:
1. Preheat the oven to 180ºC / 356º F
2. Beat the eggs and sugar together until tripled in size, then gradually add the flour and salt. Spread the dough onto an oven sheet and bake for approximately 15 minutes
3. Leave to cool, then cut using the cutter and set aside.
Mousse:
1. Soak the gelatine in cold water.
2. Mix the cream, chocolate and gelatine in a saucepan and heat until dissolved. Leave to cool in the fridge.
3. Using an electric whisk, beat the cream and chocolate mixture well and set aside.
4. Beat the egg white and sugar together, then gradually fold into the cream and chocolate mixture and set aside.
Filling:
1. Soak the gelatine in cold water.
2. Crush the nuts and set aside.
3. Heat the water in a saucepan and mix the gelatine in well. Add the nuts and sugar, then set aside and leave to cool.
Assembly:
1. Fill the large cavities with mousse up to the mark. Close the lid
2. Add the filling to the smaller cavities.
3. Freeze for 4 hours
4. Remove from the mould and place on the previously made sponge
Topping:
1. Soak the gelatine in cold water.
2. Mix the chocolate, water and condensed milk in a saucepan, then add the gelatine and heat until well dissolved. Leave to cool at room temperature.
3. After the mini mousses have been taken out of the freezer, place them on a rack and cover them with the prepared topping.
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