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.
Recipe
Ginger dacquoise
| ingredients | preparation |
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Beat together. |
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Mix in. |
Spread out on a baking sheet. Bake for 15-20 min. at 180°C. Cut out circles. |
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Caramelised banana
| ingredients | preparation |
|---|---|
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Caramelize. |
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Quench the banana cubes with the rum. |
Pour onto a Silpat baking sheet and freeze. Cut out circles. |
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Chocolate mousse
| ingredients | preparation |
|---|---|
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Heat in the microwave and beat until foamy. |
Chocolate mousse
| ingredients | preparation |
|---|---|
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Heat in the microwave and beat until foamy. |
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Melt and mix in at 50°C. |
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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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