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
Our products
- Chocolate flavored filling
- Blackcurrant filling 50%
- Chocolate flavored mirror glaze
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.
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