For the crispy base:
100 g of chocolate with puffed rice
50 g dark chocolate (or milk)
For the mousse:
3 gelatine leaves (about 6 g)
150 g of dark chocolate (or milk)
10 cl of milk
20 cl of very cold full cream
For the icing:
10 cl of milk
100 g of dark chocolate (or milk)
50g butter
Melt the chocolate in the microwave (or bath) and add the puffed rice. Mix well and spread in the bottom of a rolling circle placed on the platter. Tamp down with a glass to even the surface. Refrigerate.
Prepare the mousse: soften the gelatine leaves in a bowl of cold water. Melt the chocolate in the microwave (or bath). Heat the milk in a pan (or in a jug in the microwave) and then add the gelatin drained. Stir to dissolve. Pour over the melted chocolate and mix well to smooth overall.
Fit the very cold cream (ideally to place 10 to 15 minutes in the freezer with the bowl and whip the batter before starting) in Chantilly. Add it gently with a spatula in melted chocolate. Pour over crispy base in the circle and place in the freezer overnight.
The next day, prepare the glaze: bring the milk to a boil in a saucepan and pour over the chocolate in a small bowl. Add butter and stir to mix.
Remove the cake from the freezer and pour the icing on top (it spreads itself). Place in the refrigerator (at least 6 hours) until serving.
To serve, carefully remove the circle and add the decoration you want your pudding (sugar here just smileys and gold glitter).
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