Recipe: Easter Flavors with Two Chocolates

1 Prepare your ganache

a) In your saucepan bring the milk and cream to a boil

b) Put your white chocolate squares in a bowl

c) Pour your boiling cream and milk mixture over your chocolate then smooth well with a whisk, then add the roasted hazelnuts and set aside to cool

2 Prepare your mousse

In a small bowl put your coating chocolate shavings

a) Heat your milk in a saucepan

b) Meanwhile in a bowl put your egg yolks and sugar and whisk then blanch

c) Add the boiling milk while stirring and put back on low heat and with a spatula, fan until when you make a line on it the trace remains (cooking 85°).

d) Then pour your hot English cream over your chocolate smoothing with a whisk and set aside

e) In a small bowl put your liquid cream pass it 5 minutes in the freezer then whip it into whipped cream

f) It is then that you will incorporate this whipped cream into your chocolate mixture which should be around 40° (lukewarm to touch)

3 Molding

In your small molds of all shapes fill ¾ with chocolate mousse then complete with the milk ganache put on a small tray and put in the freezer for at least 6 hours. You can make this recipe several days before the meal.

4 Glaze (day of the meal)

a) 20 minutes before serving take your molds out of the freezer

b) Melt the chocolate in a double boiler just hot enough to incorporate the small butter cubes smooth and remove from the double boiler

c) on a rack with a tray underneath unmold all your small subjects while still cold then with a ladle pour your chocolate glaze over them.