Ingredients:
Base:
- 2 boxes of Chocks Isabela
White chocolate mousse:
- 300 g of white chocolate
- 200 g of whipped cream
- 100g sour cream
- ½ packet unflavored gelatin
- 2 tbsp hot water (to dissolve gelatin)
Dark chocolate mousse:
- 150 g of milk chocolate
- 150 g semisweet chocolate
- 200 g of whipped cream
- 100g sour cream
- ½ packet unflavored gelatin
- 2 tbsp hot water (to dissolve gelatin)
Filling:
- 1 box of Chocks Isabela chopped
Decoration:
- 1 box of Chocks Isabela chopped wafer
Preparation mode:
Base: beat the Chocks wafer in the processor. Line the base in a 25cm springform pan. Reserve.
White chocolate mousse: melt the white chocolate in a water bath or with the help of a microwave. Then book. Dissolve gelatin in hot water and set aside. On a platter, mix the chocolate with the already beaten whipped cream, the cream, and, lastly, the dissolved gelatin. Put it in shape with the wafer base and take it to the fridge for around 1 hour. Then cover the shredded wafer with the stuffing and set aside.
Dark chocolate mousse: melt the milk and semisweet chocolate in a bain-marie or with the help of a microwave. Reserve. Dissolve gelatin in hot water and set aside. On a platter, mix the chocolate with the already beaten whipped cream, the cream, and, lastly, the dissolved gelatin. Put it in the shape over the stuffing and go back to the fridge until it’s firm, around 1h30.
Decoration: unmold the pie and decorate with chopped wafer. Serve immediately.
Ingredients:
Base:
- 2 boxes of Chocks Isabela
White chocolate mousse:
- 300 g of white chocolate
- 200 g of whipped cream
- 100g sour cream
- ½ packet unflavored gelatin
- 2 tbsp hot water (to dissolve gelatin)
Dark chocolate mousse:
- 150 g of milk chocolate
- 150 g semisweet chocolate
- 200 g of whipped cream
- 100g sour cream
- ½ packet unflavored gelatin
- 2 tbsp hot water (to dissolve gelatin)
Filling:
- 1 box of Chocks Isabela chopped
Decoration:
- 1 box of Chocks Isabela chopped wafer
Preparation mode:
Base: beat the Chocks wafer in the processor. Line the base in a 25cm springform pan. Reserve.
White chocolate mousse: melt the white chocolate in a water bath or with the help of a microwave. Then book. Dissolve gelatin in hot water and set aside. On a platter, mix the chocolate with the already beaten whipped cream, the cream, and, lastly, the dissolved gelatin. Put it in shape with the wafer base and take it to the fridge for around 1 hour. Then cover the shredded wafer with the stuffing and set aside.
Dark chocolate mousse: melt the milk and semisweet chocolate in a bain-marie or with the help of a microwave. Reserve. Dissolve gelatin in hot water and set aside. On a platter, mix the chocolate with the already beaten whipped cream, the cream, and, lastly, the dissolved gelatin. Put it in the shape over the stuffing and go back to the fridge until it’s firm, around 1h30.
Decoration: unmold the pie and decorate with chopped wafer. Serve immediately.
