Duo Mousse

Pasta

1.       Using a whisk, mix the eggs with the sugar in a bain-marie for about 5 minutes until obtaining a fluffy and clear mixture.

2.       Beat the mixture at maximum speed for 3 minutes.

3.       Gently add the sifted flour and 33% Melken Chocolate Powder and, finally, the butter.

4.       Pour the dough into square baking sheets (20 cm x 20 cm) lined with butter paper and greased. Cover the entire surface with paper towels and bake in a preheated oven (200°C) for 10 minutes.

5.       Remove the paper towel from the cake, let it cool and remove it from the parchment paper. Place the cake on an aluminum plate inside a square ring with the same measurements as the pan used to bake it.

6.       Mix the milk with the rum and water the cake with this mixture.

Mousse

7.       Hydrate the gelatine in water.

8.       With a fouet, mix the egg yolks with the sugar in a bain-marie until a whitish and airy eggnog forms, with twice the volume.

9.       Melt the Melken Ao Leite and the cream also in a bain-marie, stirring constantly until obtaining a cream.

10.    Add the eggnog to this cream and, finally, add the whipped egg whites.

11. Melt the hydrated gelatin in a water bath and add it to the mousse.

12.    Involve the cake with acetate ribbons. Pour the mousse over the cake and leave it in the fridge for 5 hours to acquire consistency.

Mounting

13.    Melt and season the Bitter Melken.

14. Reserve 150 g and spread the rest evenly on acetate sheets (one measuring 20 cm x 05 cm; the other measuring 20 cm x 04 cm).

15.    Place the leaves on a plate and refrigerate for 5 minutes to dry slightly.

16.    With a knife, cut 2 cm wide strips from the two sheets, place them on a fluted surface and refrigerate for another 15 minutes.

17.    Peel off the acetate strips to begin assembly.

18.    Place a larger strip underneath, drip some of the reserved tempered chocolate and glue a smaller strip on top.

glazing

19.    Melt the Bitter Melken Ganache in the microwave for 30 seconds or until fluid (35°C).

20.    Remove the dessert from the fridge, unmold it and place it on a wire rack with a baking sheet underneath.

21.    Pour the ganache over the dessert, spreading it evenly with a spatula.

22. Place in the refrigerator for another 10 minutes to dry. Heat a knife and cut the dough into 9 cm x 4 cm pieces.

23. Place the chocolate decoration on top of each piece.

24.    Store in a refrigerator or climate-controlled showcase.