Ingredients
7/8 cup dark chocolate
1 cup whipping cream
1/2 cup sugar
7 5/8 tablespoons dark chocolate thin shavings
2 tablespoons butter
1/2 cup mint syrup
1/2 cup water
2 tablespoons sugar
lemon juice
2 gelatin sheets
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White chocolate callets — mousse, ganache, decorating
Professional leaf gelatin — panna cotta, bavarian cream, aspic
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Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
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White chocolate callets — mousse, ganache, decorating
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Premium French chocolate — ganache, truffles, professional pastry
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
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Melt the chocolate with the butter in a small saucepan over low heat stirring constantly until smooth in consistency. Let the melted chocolate cool completely. Whip the heavy cream and carefully fold it into the chocolate mixture. Add the chocolate shavings and refrigerate the mixture for a few hours. Serve the mousse in individual dessert bowls with the mint gelatin squares. Bring the mint syrup to a boil with the water, sugar, a few drops of lemon juice, and the gelatin sheets. Pour the mixture into a baking dish, allow it to cool completely and cut it into small squares.