Chocolate and strawberry mousse

 

COOKIE
BASE

  • 100 g of chocolate cookies
  • 70 f of melted butter

CHOCOLATE LAYER

  • 100 g of milk chocolate coating
  • 160 ml of very cold liquid cream (minimum 35% fat)
  • 30ml of milk
  • 3.5g gelatin powder
  • A pinch of salt

STRAWBERRY LAYER

  • 150 g Jungle Pulp Strawberry Puree
  • 125 ml of very cold liquid cream (minimum 35% fat)
  • 35g of sugar
  • 25 g of cold water
  • 3.5g gelatin powder
  • A pinch of salt

PREPARATION OF THE COOKIE BASE

  • We are going to start with the biscuit layer. To do this, crush the biscuits and mix them with the melted butter until you get a paste. Put in the base of the removable cake molds. Help yourself with a spoon to even out the entire base and put it in the fridge

CHOCOLATE MOUSSE

  • We continue with the layer of chocolate mousse, so the first thing is to put the gelatin to hydrate with the 60 ml of milk.
  • Meanwhile, introduce a bowl with the cream and milk chocolate in the microwave. At full power in 15 second intervals; When the chocolate begins to soften, we stir gently until it is completely melted and set aside
  • Put the bowl where you had hydrating the gelatin in the microwave to heat until it almost boils. Then add it to the bowl where you have the chocolate along with a pinch of salt. Stir the mixture well and check the temperature with a kitchen thermometer, it should not exceed 30ºC, if it is above this temperature, stir or change bowls until cool.
  • Whip the cream until you see that the grooves of the rods are marked (remember that for it to whip well, the cream must be very cold, you can put it in the freezer for a while if necessary).
  • Now with enveloping movements mix the cream with the chocolate you have in the bowl, until the mixture is completely homogeneous.
  • Pour the result over the biscuit base and put the cake back in the fridge to cool. You must leave it for at least two hours to solidify.

STRAWBERRY MOUSSE

  • Hydrate the gelatin in cold water
  • Add the Strawberry Puree, sugar to a container and add the gelatin along with a pinch of salt. Stir until dissolved and let cool.
  • Whip the cream and repeat the previous operation. Add it to the strawberry puree when it reaches a temperature below 30ºC. Do it with encircling movements. Pour this mixture over the chocolate layer and let the whole cake set.
  • Once curdled you can decorate it with Strawberry Pulp and blueberries. Enjoy.