Chocolate coffee mousse pyramids
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Ingredients
2
1) white chocolate mousse:
2) coffee chocolate mousse:
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Preparation
- 1) white chocolate mousse:
Place gelatin, water and 2 tablespoons of your cream together in a bowl and warm gradually in microwave until gelatin has dissolved. - Whisk cream to soft peak consistency. Add dissolved gelatin to whipped cream and mix but be careful not to over mix the cream (you want to keep the cream fluffy).
- Add the cool melted chocolate to the cream and fold together quickly but gently keeping the cream light. Place the mousse into a piping bag and pipe into prepared moulds, half way up each mould.
- 2) coffee chocolate mousse:
Same method as the white chocolate mousse. Pipe the coffee mousse ontop of the white mousse to fill mould.
- Complete the dessert by cutting a square piece of chocolate sponge to fit the base of the pyramid and pushing it down slightly into the coffee mouse.
- Place dessert in freezer and chill at least two hours.
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Mention @petitchef_en and tag #petitchef
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