Death by chocolate

Mousse and filling in a single step. Surprising!
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6p
1 h. + 4 h. congelación

What you need

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:
50g / 1.8 oz chocolate
40g / 1.4 oz cream
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 together 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. Set aside.
4. Beat the egg white and sugar together and then gradually fold into to the cream and chocolate mixture and set aside.


Filling:
1. Soak the gelatine in cold water.
2. Heat the water in a saucepan and mix the gelatine in well, then add the chocolate and set aside 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 cocoa, water and condensed milk in a saucepan, then add the gelatine and heat until well dissolved.
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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