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:
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Medium
Ginger dacquoise
Ingredients: Ginger dacquoise
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8.8 ozegg white
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2.8 ozsugar
Preparation: Ginger dacquoise
Beat together.
Ingredients: Ginger dacquoise
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7.1 ozalmond powder
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7.1 ozicing sugar
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0.9 ozgrated 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
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13.2 ozdiced banana
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1.8 ozsugar
Preparation: Caramelised banana
Caramelize.
Ingredients: Caramelised banana
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0.7 ozrum
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
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5.3 ozegg yolks
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10.6 ozsyrup
Preparation: Chocolate mousse
Heat in the microwave and beat until foamy.
Chocolate mousse
Ingredients: Chocolate mousse
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5.3 ozegg yolks
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10.6 ozsyrup
Preparation: Chocolate mousse
Heat in the microwave and beat until foamy.
Ingredients: Chocolate mousse
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7.8 oz
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2.3 ozbutter
Preparation: Chocolate mousse
Melt and mix in at 50°C.
Ingredients: Chocolate mousse
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1.1 lbwhipped cream
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2.8 ozrock 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.
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