Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparing the base: | 2. Once chopped almonds and set the ganache, mix very well these two elements. Reserve it. | 3. Preparing the Mousse: | 4. In each case, according to the weight presented chop the chocolate, mix with English cream mixture until smooth. | 5. Dissolve gelatin in water and mix in english cream with chocolate. | 6. When the preparation is cold, add the whipped cream. | 7. Reserve each mousse in separate containers. | 8. Assembly and Decoration: | 9. At the bottom of a drum shapped baking mold put a thin layer of the mixture of base. Up to half of the mold place white chocolate mousse. Allow to cool and mount the black chocolate mousse to the top of the mold. Refrigerate until the top layer is solid and decorated with a head of glossy chocolate and more chocolate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk cream	500	g		910.0	134.1	20.1	32.3
milk	1			148.84	11.6632	7.686	7.9788
egg yolk	12			656.88	7.3236	32.3544	54.1416
sugar	80			64478.4	16127.68	0.0	0.0
chocolate	1100			18086.9762	2953.1666	642.3995	449.056
gelatin	18	g	unflavored	68.58	16.29	1.4040000000000001	0.0
cream	900	g	whipped	2970.0	59.85	32.67	312.12
white chocolate	550			84042.0706	9236.8317	915.2634	5003.5437
gelatin	9	g	unflavored	68.58	16.29	1.4040000000000001	0.0
cream	450	g	whipped	2970.0	59.85	32.67	312.12
bitter chocolate	500	g		445.0	0.0	99.0	2.5
milk cream	500	g		910.0	134.1	20.1	32.3
almond	500	g	ground toasted	4420.0	0.0	0.0	500.0
ganache	900			445.0	0.0	99.0	2.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.