A dessert of recycling, both the cream is in the NAP of Spain, but it's a nice way to recycle the ' leftovers ', maybe even ahead of Valentine's day: chocolate mousse with sponge cake and strawberries. Chocolate and strawberries are always perfect for love! And balsamic vinegar is that little bit extra that amazes. I always make this cake when I advances of chocolate ganache: I mount it some more’ of whipped cream to lighten the ganache (but not too much because I like the bitter taste and thick consistency of ganache) and I alternate ramekins with whatever at home: Spain loaf, leftover buns, simple biscuits or even breakfast cereals. This time I topped with strawberries, but it is also delicious with sautéed pears in pan with butter and sugar or simply garnished by hazelnut.
Ingredients for 4 people:
- 250 grams of dark chocolate
- 400 ml of cream
- 1 tablespoon of icing sugar
- 10 grams of butter
- 2 tablespoons rum
- 200 grams of strawberries
- aged PGI balsamic vinegar of Modena
- Spain loaf or chocolate chip cookies as required
Prepare the ganache: chop the chocolate, pour into a saucepan and boil cream 250 milliliters., then pour it over the chocolate stirring quickly until the mixture is thick, dark and completely smooth. Add the butter and the rum and mix thoroughly and let stand until the ganache doesn't reach the ambient temperature. Whip the remaining cream with icing sugar (If you love sweet mousse plan putting more sugar) and merge it with, little by little, the ganache, using a spatula and doing a movement from top to bottom to incorporate as much air as possible.
Crumble the bread of Spain or the chocolate chip cookies. Make a first layer of sponge cake Spain in each glass or Cup, then cover with the mousse, Add more pan of Spain and again another mousse. Cover with diced strawberries and, just before serving, Garnish with a drop or two of balsamic vinegar. If you like the aroma of spirits, You can soak the pan in Spain with some’ rum before putting it in shot glasses. Serve cold mousse.