List of Ingredients
- 19 OZ. of whipped cream
- 15 OZ. of dark chocolate
- 1 C. of milk
- 7 OZ. of mascarpone cheese
- powdered sugar
- sugar
- butter
- cream
- rum
- 8 milk rolls or 16 slices milk bread
- 5 egg yolks
- 8 sheets of dark chocolate, same size as the rectangles of bread
- 2 egg whites
Method
Trim all the bread to obtain 16 identical rectangles, then brush them with melted butter
and sprinkle them with powdered sugar. Place the rectangles on a baking sheet lined with parchment paper and bake at 300 °F for 15 minutes. Remove from the oven and set aside to cool. Bring just under half a cup of milk to a boil along with the cream, add 4 ounces of chopped chocolate and stir
until you obtain a smooth sauce.|Whip the egg whites until stiff and set aside. Whip 2 egg yolks with 1 /2 tablespoons of sugar until frothy, then add the mascarpone and rum, and lastly mix in the stiffened egg whites. Keep the mascarpone cream in the refrigerator while you prepare the rest of the ingredients. Heat 2/3 cup of milk. Beat 3 egg yolks with 2 tablespoons of sugar, then pour them in the hot milk. Put back on the stove and cook, stirring constantly, until you obtain a smooth and not overly thick cream; this is your custard.|Melt 11 ounces of dark chocolate in a double boiler until it reaches 115 °F, then add a third of the still-hot custard at a time, stirring gently. Let the chocolate cream cool, then add the whipped cream. Transfer this creamy mixture to a pastry bag with a smooth tip (ø 1/3 in.).|Place a rectangle of sliced bread on each plate, add a layer of mousse by distributing it in adjacent dollops, then place a second rectangle of bread above. Add another layer
of mousse dollops and finish with a sheet of dark chocolate. Complete with lines of chocolate sauce and small dollops of mascarpone cream.
Recipe by Andrea Berton