Black Forest

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Ingredients

Chocolate Mousse  

  • 800 g cream 
  • 200 g Dark Chocolate Coating  
  • 40 g Delipaste Chocolate 
  • 120 g custard 

Kirsch Chantilly Mousse  

  • 1000 g cream 
  • 130 g Moussecream Plus 5 
  • 70 g caster sugar 
  • 20 g Delipaste Vanilla 
  • 50 g kirsch 
  • 1000 g cream
  • 90 g Pannamousse  
  • 20 g Fabbri Delipaste Vanilla Super Vanilla  
  • 50 g Kirsch liqueur  
  • Amarene Fabbri to taste
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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.  

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