Description
Viennese dessert. What could be better. Airy, soft and caramel in chocolate. Very, very tasty!
Ingredients
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Dark chocolate
200 g
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Brown sugar
200 g
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Cream
160 g
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Honey
10 g
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Butter
60 g
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Chicken egg
2 piece
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Sour cream
4 Tbsp
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Sugar
1 Tbsp
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Egg white
2 piece
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Powdered sugar
70 g
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Flour almond
60 g
Cooking
Melt the chocolate in a water bath.
Silicone hemisphere with a brush, apply along the walls of the first layer of chocolate. Cool. Then apply a second coat of melted chocolate. Let it cool again.
Prepare the caramel ganache. Heat the cream with the honey in a small saucepan. Do not bring to a boil simultaneously, in another saucepan heated dry sugar. Once the caramel will become Golden brown, add the hot cream, stir a few times with a whisk and return to fire. Mix until lumps disappear. When caramel is smooth, turn off the heat and add soft butter.
Prepare the mousse, Melt the chocolate in a water bath. Separate the whites from the yolks. To the yolks add 0.5. tablespoons of sugar. Good mix. To melted chocolate add the egg yolks and mix well. Add in two stages, the sour cream and stir. Beat egg whites with 0.5. tablespoons of sugar Add the whites to the chocolate mass. Gently mix with a spatula.
The mousse is ready!
Complete dome chocolate mousse, 3/4 In the center, pour the caramel and cover with chocolate mousse.
Biscuits disks Prepare the parchment for baking. On the parchment, draw a circle of appropriate sized silicone forms. Beat the egg whites with 20 grams. powdered sugar until stiff peaks, Add the icing sugar 50 gr. and almonds and gently mix with a spatula. Complete the mass with a pastry bag and spread the dough. Bake for 15 minutes at 180. ° C
Gently remove the product from silicone molds. On cooled cake spread our domes. Decorate with caramel or according to your taste. Extremely tasty dessert!!!
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