50 grams of fresh cream (for the topping) (approximately 1/4 cup)
2 grams of gelatin (approximately 1/2 teaspoon)
100 grams of dark chocolate (for the topping) (approximately 3.5 ounces)
Method of Preparation
Prepare the Chocolate: Start by grinding the 130g of dark chocolate into small pieces. Melt the dark chocolate in a bain-marie or in the microwave until smooth.
Mix Dry Ingredients: In a saucepan, combine the sugar, cocoa powder, and agar.
Add Milk and Cream: Gradually add the milk and cream to the sugar, cocoa, and agar mixture, stirring well to combine.
Heat the Mixture: Place the mixture over medium heat, stirring constantly until it starts to boil. Continue stirring for an additional 2 minutes after boiling.
Incorporate Dark Chocolate: Remove the pan from the heat and add the melted dark chocolate to the mixture. Stir until the chocolate is completely melted and all ingredients are well incorporated.
Pour into Mold: Pour the mixture into a prepared plastic bottle and cover the open part with cling film. Place in the fridge to firm up for at least 2 hours.
Preparation of the Topping
Prepare Gelatin: In a pot, melt 2 grams of gelatin in 50 grams of cream, either in the microwave or in a bain-marie.
Add Dark Chocolate: Once the gelatin is melted, add the 100g of dark chocolate. Stir until smooth.
Apply Topping: Let the frosting cool slightly, then cover each portion of mousse with a generous layer of chocolate frosting.
Chill Again: Return the mousses to the fridge for another hour, or until the topping is firm.
Serving
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