Valentine’s Day

Melt the chocolate with the butter in microwave cooker. Separate the egg whites from the egg yolks. Whisk the egg whites with the sugar until stiff and gently blend it with the egg yolks, plain flour and baking powder. Add the melted chocolate with butter and hazelnut crocant at the end. Spread the dough onto the tray with baking paper and bake at 170°C for 25 minutes. Once cooled, cut out the shapes to use as bases for the mousse.

Chop the strawberries to the small cubes. Cook the „gastrique” from balsamic vinegar and sugar, then add strawberries and boil it for a few minutes. Finally add strawberry paste and gelatine. Pour the mixture into a silicone moulds and freeze. Use as a filling for the mousse.

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate, making ganache. Make a syrup from the sugar and water. Add the syrup to the egg yolks while whisking. Whisk the mass to obtain almost white colour. Finally, gently blend it with the whipped cream and white chocolate ganache adding prosecco paste.

Pour the mousse into the silicone moulds (half of capacity), put frozen jelly inside and fill the moulds with the rest of mousse. At the end cover it with chocolate sponge cake and freeze.

Spray the white velvet Barima Artisanal Color (code AP0379NE), the gold pearly colorant Barima Artisanal Color (code AP0201OR) and lilac pearly colorant Barima Artisanal Color (code AP0201GL) onto the frozen mousses.