1. Preparing the base: 2. Once chopped almonds and set the ganache, mix very well these two elements. Reserve it. 3. Preparing the Mousse: 4. In each case, according to the weight presented chop the chocolate, mix with English cream mixture until smooth. 5. Dissolve gelatin in water and mix in english cream with chocolate. 6. When the preparation is cold, add the whipped cream. 7. Reserve each mousse in separate containers. 8. Assembly and Decoration: 9. At the bottom of a drum shapped baking mold put a thin layer of the mixture of base. Up to half of the mold place white chocolate mousse. Allow to cool and mount the black chocolate mousse to the top of the mold. Refrigerate until the top layer is solid and decorated with a head of glossy chocolate and more chocolate. ---------------------------------------------------------------------------
Nutrition
Ingredients
