cocoa butter mousse

Dissolve the gelatine mass in the warm anglaise.
Emulsify the anglaise and chocolate.
Smooth with the stick blender.
Lightly whip the cream and fold into the ganache when the ganache is below 45C.
60g per portion.

caraibe namelaka

Emulsify the anglaise with the chocolate.
Smooth with the stick blender and pour onto the frozen mousses.
30g per plate

flourless chocolate sponge

Whisk the egg white to a foamy texture and gradually add the sugar, leave on a medium speed until an elastic texture is achieved.
Part mix the egg yolks into the whites and fold in the cocoa powder.
Before completely incorporating the powder add a small amount of mix into the melted butter and mix smooth.
Fold this back into the egg white mix and finish.
Spread onto a baking sheet 325mm x 530mm.
350g per sheet.
Cut 60mm discs and soak with Heering cherry brandy.

chocolate spray

Melt together and spray onto the frozen mousse.
Cut 60mm discs and soak with Heering cherry brandy.