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Mousse Toblerone Crocante

Categoría
Postres
Dificultad
Medio
Porciones
12

Ingredientes

  • 3 tazas cereal de arroz crispado
  • 1 ½ chocolate de Leche derretido
  • 1 taza de Toblerone
  • 1 taza de chocolate semiamargo (kahkow 57%)
  • 2 cucharadas de amaretto
  • 5 hojas de gelatina sin sabor o 2 ½ cucharaditas de gelatina en polvo sin sabor
  • (2 hojas equivalen a 1 cucharadita de gelatina en polvo)
  • 150 gr de azúcar
  • 2 huevos
  • 2 yemas
  • Una pizca de sal
  • Una taza de chocolate Toblerone picadito
  • Ganache de Caramelo Para Decorar
  • 1 ¼ tazas azúcar blanca
  • 1 taza crema de leche
  • ½ barra de mantequilla sin sal
  • 1 cucharadita de sal
  • 1 ½ Chocolate semiamargo picado (Kah kow 57%)

Preparación

  1. Preparación de la mouse
  2. 1. Derretir ambos chocolates en el microondas o a baño maría y dejar refrescar. Utilizar para decorar el mousse.
  3. 2. Montar la crema de leche hasta lograr picos suaves y mantener fría.
  4. 3. Si se utiliza gelatina en hojas, humedecerlas en agua fría con hielo previamente por unos minutos. Si se utiliza en polvo, calentar el licor y ponerle la gelatina en polvo en forma de lluvia.
  5. 4. Colocar en un olla azúcar remojada y cocinar hasta 240F.
  6. 5. Al mismo tiempo, colocar los huevos y las yemas en la batidora y batir.
  7. 6. Cuando el azúcar llegue a 240F, incorporar a los huevos y continuar batiendo.
  8. 7. Incorporar la gelatina con licor rápidamente, mientas esté caliente y agregar una pizca de sal.
  9. 8. Cuando se refresque, mezclar con un batidor de mano los chocolates derretidos. Montar en la crema e incorporar chocolates picados.
  10. 9. Colocar mousse en el molde con la base crocante fría. Llevar a la nevera o freezer si se va a desmoldar.
  11. Preparación ganache de caramelo
  12. 1. Remojar azúcar en una olla y empezar a cocinar en la estufa.
  13. 2. Aparte, calentar la crema de leche, la mantequilla y la sal.
  14. 3. Cuando el azúcar tenga un color ámbar incorporar la mezcla de crema caliente.
  15. 4. Mezclar hasta que esté uniforme y sin grumos.
  16. 5. Retirar del fuego y verter la preparación sobre el chocolate picado.
  17. 6. Mover para lograr una ganache uniforme
  18. 7. Dejar refrescar y utilizarlo para glasear el mousse frío.
  19. 8. Decorar con Toblerone picadito.