Stracciatella Mousse & Piccoli Brownies

Inspired by Italy’s classic gelato flavor  Stracciatella Mousse combines creamy white chocolate with slivers of dark cocoa. A true delight!
The classic garnish for this dessert is the orange, but you can use a hot tablespoon to shape a large quenelle of mousse and place it on a chilles dessert plate. 
Serve with a “mirror” of chocolate foam and piccoli brownies. 

Stracciatella mousse

For this chocolate chip inspired, be sure to use the Lindt Excellence 85% cocoa bar. You’ll always want to use the freshest eggs when making this recipe.
Stracciatella mousse can easily bem ade the rum, simply replace it with hot water.
3 bars White Chocolate, chopped
1 bar Dark Chocolate 85% cocoa, chopped
45ml rum
500ml cream
4 egg yolks
Melt the chopped white chocolate, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff.
In a separate bowl, whip the cream and reserve it in the refrigerator.
In a separate bowl, again, whip the egg yolks. Add the white chocolate to the egg yolks and mixed until combined.
Fold in the whipped cream.
Fold in the chopped dark chocolate.
Place in a bowl or individual serving dishes and chover with plastic wrap.
Refrigerate a minimum of 6 hours or overnight.
Piccoli Brownies:
These brownies are fudgy and moist. Care should be taken not to over bake them as they will than dry out.
They keep well in the freezer, but should ideally be served at room temperature.
525gr couverture 49%
340gr butter
600gr sugar
6     eggs
340gr cake flour
1,5gr baking poder
375gr walnuts
150gr blancor couverture
Melt the butter and couverture together – set aside.
Sabayon the egga and sugar, adding the melted couverture mix.
Fold in the dry nuts and the picolé couverture.
Bake at 180C for 10-20 min.
Cut 3cm x 3cm

XOXO ******
Inês Ribeiro