Daisies 3 chocolates are made from the recipe of "3 chocolate" found in the "Sweet Desserts".
The principle is to mount this dessert in individual small circles of 8 cm diameter. Quantities are of course to be adapted as the number of small dessert to make (for example, 10: To complete the biscuit, and 3 / 4 foam. In 6: half a biscuit and half foam .. .).
Cut funds chocolate biscuit with a circle.
Line the edges of each circle (for a really great release!) A strip of parchment paper.
Place the biscuit base, cover with about 1 cm of dark chocolate mousse, then 1 cm of white chocolate mousse and finally 1 cm mousse chocolate milk.
Place in a cool (in this case, the parchment paper is essential!) Or frozen several hours, then unmold carefully!
Garnish with white chocolate ganache : For 7
decorations:
* 150 grams of white chocolate
* 150 grams of full cream
Break the chocolate into pieces, place in a cul-de-poule .
Heat cream in a saucepan. When hot, add chocolate covered 2 min. Mix. Refrigerate overnight or 4-5 hours minimum.
When the mixture is cold, whip. This gives a nice frothy cream that holds well.
Place the ganache in a pastry bag with a sleeve Saint-Honoré, with or without sleeve open from 1 to 1.5 cm.
Form 6 petals on each covered well in the bush at the end of the movement to have a nice edge upwards, and the final touch: a Malteser in the center.
result
Super nice, super good!
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