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.