Christine Manfield

Chocolate Coating

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 100 g valrhona araguani 72% dark chocolate, finely chopped
  • 100 g cocoa butter

Method

  1. Just before serving, make the chocolate coating for the mousse and cake cubes. Melt the chocolate and cocoa butter in a small heavy-based saucepan over medium heat until the mixture registers 60°C on a probe or sugar thermometer, then transfer to a clean paint spray bottle fitted with a fine nozzle.
  2. To unmould the layered mousse and cake from the cube moulds, care