Ingredients
- light sponge cake
- Lauretta blackcurrant 50% filling
Mousse:
- 220 g dark chocolate
- 100 g milk
- 40 g Lauretta chocolate flavored filling
- 560 g lightly whipped double cream
Shiny glaze:
- 500 g Ascanio chocolate flavored mirror glaze
- 8 g gelatine / 45 g water
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Preparation
- Melt the dark chocolate in the milk, then add the Lauretta chocolate flavored filling. Mix thoroughly. Fold in the lightly whipped cream.
- Fill individual monoportions to ¾ full with the mousse. Add the Lauretta blackcurrant 50% filling, then seal with a layer of sponge. Freeze.
- Prepare the shiny glaze. Soak the gelatine, then dissolve it and combine with the Ascanio chocolate flavored mirror glaze. Remove the frozen monoportions from the molds and glaze at 33–37°C.
- Decorate as desired.
