http://www.italianfoodnet.com

Ingredients for 6 persons
150 gr (5.29 oz) Liquid Cream
200 gr (7.05 oz) Dark Chocolate
200 gr (7.05 oz) Liquid Cream, partially whipped
To garnish
Honey biscuit
Chocolate sauce
Cocoa powder

Using a sharp knife, finely chop the chocolate then transfer it to a bowl
Pour 150 gr of liquid cream into a little pot and bring it to boil
Pour the hot cream over chocolate and mix together with a hand blender until well combined
Now pour the remaining 200 gr of cream into a mixing bowl
without adding sugar, remember that the cream must be partially whipped
Transfer the chocolate mixture to a large bowl, add half of the cream, stir until well combined then add the remaining cream and stir until you get a homogeneous mixture
Partially whipped cream gives a liquid density to the mousse which fill uniformly the edges of the mould
Using a tablespoon, carefully transfer the mousse to the moulds until well filled and shake to remove any air pockets that might remain.
Now transfer the mousse to the freezer for at least 3 hours
After 3 hours remove the mousse from the freezer, place a small round shaped honey biscuit on the mousse and remove it from mould

Transfer the mousse to a serving plate, dust with cocoa powder, drizzle some chocolate sauce on top, garnish with a white chocolate decoration and serve

Duration : 0:4:30


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