Chocolate passion
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Obviously I have thought and considered and then still thought to what the proper subject could be: the choice, needless to say was huge!
So I was visiting the various blogs when I found my source of inspiration:
the contest announced by dEleciouSly with the title “..To lick your fingers.”
First recipe and first contest.
Indeed one “greedy” occasion to open with A pinch of Italy!
But alone the mousse, for how much tasty it can be, didn’t seem enough to me. This way I have decided to accompany it with a cream of mascarpone and Nutella and to alternate the two creams with a crunchy “interval”.
For the decoration I have used some irregular geometric sketches made by melting some 70% dark chocolate strained then put it on paper oven and some kernels of walnut also dipped in the melted chocolate and allowed then to solidify on a gridiron.
The result is… To lick your fingers!!!
Dark chocolate mousse:
- 70% dark chocolate, 200 gr
- eggs, 4 egg whites and 3 yolks
- butter, 100gr
- Icing sugar, 150 gr
Melt the chocolate to the microwave for 3 minutes to a medium power (600W). In the meantime blend the very soft butter with the icing sugar to obtain a cream and then add the 3 yolks one by one. When the chocolate will be warm, not too hot, add it to the mixture. Mix the whites to firm snow and slowly add them to the cream of chocolate. Put in the refrigerator resting for 2/3 hours.
Cream of mascarpone and Nutella:
- mascarpone, 200 gr
- Nutella, 140 gr
Melt the two ingredients in a bowl to make them perfectly amalgamate. The quantity to my advice have the correct equilibrium among them.
Crunchy “interval”:
Pasta brisèe:
- flour 0, 150 gr
- butter, 75 gr
- sugar, 1 spoon
On a plan mix the cold butter to bits with the flour. Add enough cold water to get mix very homogeneous. Allow to rest it in the refrigerator for one hour in the aluminum paper.
Then you stretch the mix with a rolling-pin on the plan floured to get it thin. With a fork make holes on the pasta and put it into the oven to 180° for about ten minutes more or less according to the oven. Once completed the cooking leave it to cool and then break it up to coarsely crumble it. Add some dry fruit toasted in the oven.
I have chosen walnuts, hazelnuts and pine nuts.
- kernels of walnut-tree, 40 gr
- filberts, 40 gr
- pine nuts, 40 gr
I have put the fruit in a mortar and then added to the crumbled pasta brisèe.
Take 6 glasses (I have used those from wine) and 2 sac à poche with smooth and wide lip: in one put the mousse, in the other the mascarpone and Nutella cream.
You make a first layer with the mousse and cover it with the crunchy “interval”. Then you make a second layer with the cream and cover it with other crunchy interval. You do so for all the glasses until the end of the ingredients. You put back the glasses in the refrigerator and take them out 30 minutes before serving them.
You garnish with the kernels of walnuts covered with chocolate and the doodles of chocolate.
Take a teaspoon and… Your fingers!!!
