1 January, 2015
Chocolate ganache topped with mango mousseGanache de ciocolata cu mousse de mangoChocolade ganache met mango mousseGanache di cioccolato ricoperta di mousse al mango
200 g good quality pure chocolate, more than 72% cocoa
200 ml liquid vegetable whipped cream
Bring the liquid whipped cream to a boil. Allow it to cool slightly.
Break the chocolate into small pieces and melt it au bain marie.
When the chocolate is melted, pour it little by little, over the cream, stirring continuously.
Mango mousse:
1 large mango
100 ml vegetable whipped cream
Peel the mango , cut into pieces and blend until smooth.
Mix it with the whipped cream.
Refrigerate for at least half an hour than pour over the ganache. Serve directly.
200 g ciocolata pura de buna calitate, peste 72 % cacao
200 ml frisca vegetala lichida
Se fierbe frisca. Se lasa putin la racit.
Ciocolata se rupe in bucatele si se topeste in baie de aburi (au bain marie).
Cand s-a topit, se toarna peste frisca, putin cate putin, amestecand in acelasi timp.
Se toarna in forme (eu am folosit pahare) si se lasa la racit la temperatura camerei.
Pentru mousse-ul de mango:
1 mango mare
100 ml frisca vegetala
Mango se curata de coaja, se taie in bucati si se paseaza cu ajutorul unui blender.
Se amesteca cu frisca.
Se da la rece pentru cel putin o jumatate de ora apoi se toarna peste ganache. Se serveste direct.
