Rated 4.5 out of 5 based on 2 votes
- 1 x gelatine leaf
- 150 ml thickening cream
- 280 g dark chocolate (56% or more)
- 580 ml thickening cream
Soak the gelatine leaf in cold water for 5 minutes,
In the meanwhile, Get 150 ml of thickening cream to boil and remove from heat.
Add the now softened gelatine leaf to the boiling cream and mix to melt.
Pour over the chocolate and mix together (like ganache).
Whip the rest of the cream (560 ml) till it’s firm.
Gently fold the whipped cream into the ganache.
Place in piping bag with a star nozzle and pipe into individual cups. Decorate as you please.
(makes about 10-12 cups of approx.150 ml each)
This can also be used for chocolate mousse cake-
Make a chocolate brownie base and let cool.
Place acetate strip around the sides of the tin and fill with the mousse (this recipe is enough for a 24” round tin).
Leave a Review
Loved the taste!
Not too strong, well balanced and loved the Popping Blueberries
simple to make and no sugar added! I tried it with a 70% chocolate. superbe