Horn Sugared Butter with double chocolate
20 pieces of Horn Sugared Butter
100g dark chocolate chips
For the white chocolate mousse
70g milk
15g sugar
2 egg yolks
130g white chocolate
2 gelatine sheets
250g half whipped cream
100g dark chocolate chips
For the white chocolate mousse
70g milk
15g sugar
2 egg yolks
130g white chocolate
2 gelatine sheets
250g half whipped cream
Bake the Mini-Cornets for 5 minutes in a preheated oven at 170°C and let them cool down.
Chocolate mousse:
• Whip the egg yolks and the sugar until thick and fluffy.
• Pour hot milk over the egg mixture and heat to 85°C stirring continually.
• Add the white chocolate chips, stir until all the chocolate has melted
• Mix the gelatin through the mass and let it cool down to room temperature.
• Blend with the whipped cream and rest refrigerated for 2 hours.
• Divide between the Mini-Cornets with a piping bag and finish with chocolate chips.
Chocolate mousse:
• Whip the egg yolks and the sugar until thick and fluffy.
• Pour hot milk over the egg mixture and heat to 85°C stirring continually.
• Add the white chocolate chips, stir until all the chocolate has melted
• Mix the gelatin through the mass and let it cool down to room temperature.
• Blend with the whipped cream and rest refrigerated for 2 hours.
• Divide between the Mini-Cornets with a piping bag and finish with chocolate chips.
Horn Sugared Butter with double chocolate