Ingredients:
- 250g Chocolate Unique branco 35%
- 250g Unique Dark Chocolate 70%
- 800g fresh cream
- 5g Gelatin powder
- 10g Water
- 1 piece of chocolate sponge cake
- 30g Cocoa powder Melken 100%
Preparation mode:
Hydrate the gelatin in the water and let it rest for 5 minutes. Prepare a 20cm ring on a baking paper base and refrigerate.
Beat 500g of fresh cream to a light whipped cream, divide into two portions of 250g and set aside.
Heat 150g of cream and pour over the white chocolate. Mix until the ganache emulsifies. Melt the gelatin in the microwave for 10 seconds and add the white ganache. Add one part of whipped fresh cream (250g) to the white ganache, mixing gently.
Weigh 400g of the finished mixture and place it on the bottom of the rim already lined with plastic film on the outside. Take to freeze in the freezer for 10 minutes.
Heat 150g of cream and pour over semisweet chocolate. Mix until the ganache emulsifies. Add one part of whipped fresh cream (250g) to the semisweet ganache, mixing gently.
Weigh 400g and set aside. The rest of the mousse that is left, join with the white mousse and pour over the already firm white mousse, freeze again for 10 minutes and after that time complete with the semisweet mousse. Place a disc of chocolate sponge cake dough over the mousse to complete the assembly. Take to freeze for 4 hours. Unmold and sprinkle cocoa powder over the mousse.
