Procedure
Prepare a chocolate sponge cake with a diameter of 18 cm.
Chocolate mousse
Melt the Dark Chocolate Coating, add the custard at room temperature and mix quickly with a whisk. Add the Delipaste Chocolate and then lighten with the whipped cream.
Kirsch Chantilly Mousse
Heat 200 g of cream to 60° and melt the Moussecream +5 using an immersion blender. Add the rest of the cold cream and cool to around 3-6°. Whip, adding the sugar until the mixture is soft and fluffy. Add the Delipaste Vanilla Super and the Kirsch.
Composition
Cut the sponge cake into three parts and soak it with Kirsch. Fill one layer with chocolate mousse and Amarena Fabbri and the second with Kirsch Chantilly mousse and Amarena Fabbri. Finish with a layer of sponge cake and garnish with chocolate shavings, mounds of Chantilly cream and Amarena Fabbri.