I love eating desserts and cakes. And this is probably one of the reasons because I really like preparing them. It's a way to relax and express myself. In this categoty of the blog which I called "Delishoes" I want to show how you can find inspiration in shoes to create your cakes or how a cake can remind you a pair of shoes in particular. For my "Paloma Mousse" I was inspired by the coloured layers of a Paloma Barcelo mid heel loafer's platform.
Recipe for 4 glasses.
Ingredients for the dark chocolate mousse: 200g single cream, 200g chocolate 70%, 150g single cream.
Roughly break up a chocolate bar and put the pieces in a bowl. Boil 100g of single cream and pour it on the chocolate. Mix until it is completely melted. Add the cold single cream and mix.
Boil the single cream and pour it on the chocolate.
Start mixing.
Mix until it is completely melted.
Add the cold single cream and mix.
Mix until it is completely melted.
Pour the dark chocolate mousse in a glass and create the first layer.
After creating the first layer put in the fridge and wait the mousse to harden.
Ingredients for the white chocolate mousse: 250g white chocolate, 150g milk, 10g icing sugar, 2g gelatine film, 300g single cream.
Roughly break up a chocolate bar and put the pieces in a bowl. Boil the milk with the icing sugar. Soften the gelatin film in cold water, sqeeze it and add it to the milk. Pour the hot milk on the chocolate and mix. Mix until it is completely melted. Add the cold single cream and mix.
Soften the gelatin film in cold water.
Add the icing sugar to the milk.
Boil the milk with the icing sugar.
Pour the hot milk on the chocolate and mix.
Mix until it is completely melted.
Add the cold single cream and mix.
Create the second layer.
After creating the second layer put in the fridge and wait the mousse to harden.
After creating the first two layers, continue in the same way for the other layers.
While preparing this dessert I suggest you to listen to this cd: "Am I Blue" by Grant Gree. It will give you the right concentration while creating the layers of your mousse.