For the mousse:

Boil dairy cream Lowicz 36% with milk and add chocolates. Next, add the whipping cream Emilie 28% when the mixture is at 40 °C.

For gelatin with chocolate:

Boil the milk with sugar and corn starch. Add egg yolk and dark chocolate Wengué 70% Eurocao.

Add the gelatin leaves after we have soaked them. Fill the molds and let it cool.

Mounting

We take a form of silicone and fill it up to the waist with the mousse we have made. Place the chocolate cake in the middle and end with the mousse, filling up the form. Freeze and then coat with Gregal Chocolate Eurocao, chocolate paste with 11% real chocolate. Decorate with chocolate decorations made with premium chocolate Zafiro Bitter Eurocao and Zafiro White Eurocao.