Three Chocolate´s Drum

Victoria #2's Note:

Last week I was visiting a very good friend of mine gourmet restaurant and I had the opportunity to enjoy a wonderful chocolate dessert in its matchless feeling on the palate and its presentation. Its base is the ganache, which is considered the essence of truffle. It is a French term, although its origin is discussed. It is believed that the ganache came about 1850, some say it comes from Switzerland and others who invented the pastry Siravdin in Paris. Combinations that can give the ganache are endless, but here I present you the original recipe of the chocolate dessert that I could enjoy and now you. Although it is a gourmet recipe, their preparation is quite simple. As decoration, your imagination is the limit.

• Total Time: 1 hrs 55 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 5

Ingredients for the English Cream

• 500 g milk cream
• 1 liter milk
• 12 egg yolks
• 80 g sugar

Ingredients for the black chocolate mousse (use 600 g english cream)

• 1100 g of black chocolate
• 18 g unflavored gelatin
• 900 g whipped cream

Ingredients for the white chocolate mousse (use 300 g english cream)

• 550 g white chocolate
• 9 g unflavored gelatin
• 450 g whipped cream

Ingredients for the ganache

• 500 g bitter chocolate
• 500 g milk cream

Ingredients for the base

• 500 g of ground toasted almonds
• 900 g ganache

Directions:

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.