My visit in the Black Forest

June 23rd 2013

Sunday afternoon, a few cherries left, a chocolate tablet and a siphon...


A few more ingredients are required. Also notice the folded baking paper which will be used to shape the mousse.

Let's first quickly make some nougatine for the crispiness.

A bit of sugar in a pan.

Add a bit of butter and a pinch salt

Let it get some color.

Pour the caramel on almonds and shape it the way you like (or the way you can I should say) while it is still warm.

Tadaa! Nougatine in 4 minutes.

Now the mousse. Let the chocolate melt.

Let's make a ganache with panache!

Add sour cream, rum (actually it should be kirsch). Keep a low fire, chocolate should not boil or burn.

When smooth, pour in the siphon with 2 gas cartridges. 

Release the mousse in the baking paper mold, insert cherries inside. And refrigerate as quickly as possible so that the mousse stays solid.

In the meanwhile, we will have made some chocolate shavings, dipped a few cherries in the ganache, toasted some biscuit crumbles. After an hour or so, the mousse is solid enough and all elements can be put together.

A very personal view of a Black Forest dessert