Three Chocolate Mousse

Ingredients Cocoa Bisquit 

225 g   Whole eggs
130 g   Caster sugar
115 g    Biscuit Flour
30 g     Ariba Cocoa 22/24
500 g  Total

Instructions

– Whip eggs and caster sugar at medium consistency
– Mix the sifted flour with Ariba Cocoa 22/24
– Pour on a 60×40 cm tray with parchment paper
– Bake at 190-200 °C for 5-7 minutes
– Put in blast chiller

Ingredients Syrup

150 g   Caster sugar
225 g  Water
7 g      Cherry infusion
382 g Total

Instructions

– Prepare a syrup with water and sugar, add the cherry infusion
– Infuse for 15 minutes. Filter.
– Store at 4 ° C

Ingredients Ariba Origin Watacao Mousse

30 g    Water
60 g    Caster sugar
120 g   Yolk
150 g   Ariba Watacao
450 g   Milk cream 35 Mg
810 g   Total

Instructions

– Bring to a boil water and sugar, pour the egg yolks and bake at 85 °C. Whip.
– Melt Ariba Watacao and add it to the previously prepared mass
– Add the semi-whipped cream in two times

Ingredients Ariba Milk Mousse

350 g   Ariba Milk 36/38
280 g   Whole milk 3.5 Mg
320 g   Milk cream 3.5 Mg
10 g     Gelatin
910 g   Totale

Instructions

– Boil the milk to 80°C and add the previously hydrated gelatin
– Pour Ariba Milk 36/38, wait 5 minutes and emulsify manually
– Add the semi-whipped cream in two times

Ingredients Ariba White Mousse

350 g   Ariba White 36/38
300 g   Milk cream 3.5 Mg
250 g   Whole milk 3.5 Mg
10 g     Gelatin
910 g   Total

Instructions

– Boil the milk to 80°C and add the previously hydrated gelatin
– Pour Ariba White, wait 5 minutes and emulsify manually
– Add the semi-whipped cream in two times

Pour a layer of white chocolate mousse into the cake rings. Pour a layer of milk chocolate mousse on top and put it in a blast chiller. Add a layer of Watacao chocolate mousse and finish with a layer of  cocoa bisquit previosly syruped. Put it in the blast chiller. Still frozen, remove it from the rings and glaze with neutral Mirall.