Serves 4
Ingredients
Chocolate mousse
150glightly whipped cream
50gmilk
100gdark chocolate
½ gelatin sheet (2g)
Bread cubes
12 cubes of soft white bread (1×1 cm.)
1 c.c. sugar
1 c.c. olive oil
1 c.c. cocoa powder
Big truffle
40gcola sugar
5gcocoa powder
1gpetit cola (cola acuminata)
Cocoa sauce
100gkarpy liquor (orange liquor)
30gsugar
15gcocoa
100gwater
Chocolate cake
110gsugar
2 eggs
75gbutter
75gdark chocolate
45gflour
8gcocoa
¼ ofvanilla bean
½gsalt
Method
Chocolate mousse
Bring the milk to a boil and add the previously hydrated gelatin. Pour it over the finely chopped chocolate. Melt and let sit until it cools a bit. Mix with the whipped cream. Beat the mixture gently so that the mousse doesn’t deflate. Keep cold.
Bread cubes
Sautee the bread cubes together with the sugar and oil. When they are crisp remove from heat and let cool. Coat with cocoa and set aside.
Big truffle
Pour the sugar into a cotton candy machine until it makes a thread. Wrap it around the chocolate mousse, bread cubes and petit cola and form a ball shape. Coat with cocoa powder. Set aside.
Chocolate cake
Melt the chocolate with the butter. Add the eggs, the sugar and the interior of the vanilla bean (save the rest for other uses) and the salt. Mix well. Add the flour, which has been previously mixed with the cocoa. Mix well. Spread on a baking sheet and bake for 25 minutes at 160 Cº. Set aside.
Cocoa sauce
Mix all ingredients and boil for two minutes over a medium heat. Let cool.
To serve
Roll out a piece of the cake between two pieces of parchment paper until quite thin. Set it on the plate with the truffle on top. In the dining room in front of the guest pour the sauce over the truffle so that it opens up a crater in the top and leaves the interior visible.
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