Recipes 2004 - 05

Chocolate Mousse Layered Cake Tower

Remé Martin Chocolate Mousse:

• 60 g butter
• 40 ml Remé Martin (liqueur)
• 40 ml water
• 2 sheets of gelatine
• 400 g dark chocolate (Sao Thomé )
• 1000 g cream

White Cointreau Chocolate Mousse:

• 60 g butter
• 40 ml Cointreau
• 40 ml water
• 4 sheets of gelatine
• 400 g white chocolate
• 1000 g cream
• Chilli-Chocolate-Balsamico Juice
• 240 g cream
• 360 g sugar
• 290 g water
• 120 g cocoa powder
• 30 g Balsamico vinegar
• 20 g chilli aroma oil
• 8 sheets of gelatine

Mix everything together and bring to the boil; simmer at least 5 minutes; blend together well with a hand blender without incorporating any air!
Cut open the layered cake tube approx. 12 cm in a sloped fashion and fill with both mousse types.
Afterwards, fixate in a ball spun of one half white and one half dark chocolate on the dessert plate.
Wipe off apple segments with lemon juice; toss them in a pan with some butter and add some rum. Let them caramelise on silicon mats in the oven and fan-shapedly place them around the layered cake tower. Garnish with the chilli-chocolate-balsamico juice, caramelised almonds and chocolate ornaments.

Dessert made at the World Chocolate Masters 2005 Finals in France.