Chocolate ginger mousse

Bold, beautiful and exotic flavours: dark chocolate meets ginger and banana. Our chefs recommend using a powerful origin chocolate that pairs well with exotic flavours to create a wonderful balance, just like the Single Origin Brazil used in this recipe.
Level:
Medium

Ginger dacquoise

Ingredients: Ginger dacquoise

  • 8.8 oz
    egg white
  • 2.8 oz
    sugar

Preparation: Ginger dacquoise

Beat together.

Ingredients: Ginger dacquoise

  • 7.1 oz
    almond powder
  • 7.1 oz
    icing sugar
  • 0.9 oz
    grated ginger

Preparation: Ginger dacquoise

Mix in.

Spread out on a baking sheet. Bake for 15-20 min. at 180°C. Cut out circles.

Caramelised banana

Ingredients: Caramelised banana

  • 13.2 oz
    diced banana
  • 1.8 oz
    sugar

Preparation: Caramelised banana

Caramelize.

Ingredients: Caramelised banana

  • 0.7 oz
    rum

Preparation: Caramelised banana

Quench the banana cubes with the rum.

Pour onto a Silpat baking sheet and freeze. Cut out circles.

Chocolate mousse

Ingredients: Chocolate mousse

  • 5.3 oz
    egg yolks
  • 10.6 oz
    syrup

Preparation: Chocolate mousse

Heat in the microwave and beat until foamy.

Chocolate mousse

Ingredients: Chocolate mousse

  • 5.3 oz
    egg yolks
  • 10.6 oz
    syrup

Preparation: Chocolate mousse

Heat in the microwave and beat until foamy.

Ingredients: Chocolate mousse

Preparation: Chocolate mousse

Melt and mix in at 50°C.

Ingredients: Chocolate mousse

  • 1.1 lb
    whipped cream
  • 2.8 oz
    rock candy

Preparation: Chocolate mousse

Mix in.

Pour into moulds and freeze. Remove from the moulds and spray yhe surface with a mixture of cocoa butter and dark chocolate using an air gun. Finish with a chocolate decoration.