Lingua: Italiano
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Chocolate Mousse

with figs and balsamic vinegar

Mousse di cioccolato, fichi e Condimento Bonini

CHOCOLATE, FIGS AND BALSAMIC VINEGAR MOUSSE

Ingredients (for 8 people):

1 marquise base (see below)
4 gelatin sheets
150 g fresh figs
20 ml orange liqueur
150 ml whipping cream
100 g ganache
150 ml Balsamico Bonini Condiment, aged 8 Years
As needed chunks of dark chocolate and fig slices (for decoration)

Marquise:

  • whole eggs plus 2 whites
  • 160 g powdered sugar
  • 60 g bitter cocoa
  • 200 g potato flour
  • As needed sugar (for decoration)

Whisk the egg whites until firm together with 140 g powdered sugar; keep mixing and add the cocoa, the potato flour and, finally, the egg yolks, slightly whipped with 20 g powdered sugar. Mix  all delicately.
Pour the mix on a baking sheet on the oven tray and level it with a spatula to obtain a 2-3 cm thick surface. Bake in the oven, preheated at 200°C (390°F), for 8-9 minutes. Finely dust with sugar.

Ganache:
Ingredients for approx. 600 g

  • 250 ml cream
  • 375 g dark chocolate in pastilles or chunks

Pour the cream in a casserole and heat until boiling. Add the dark chocolate.
Mix thoroughly with a wooden spoon until the chocolate is completely melted in.

Mousse:

Prepare the marquise base. Put 2 gelatin sheets in water to soften them for a few minutes. In the meantime, peel the figs, purée them in a blender and pour the blend in a bowl. Add the gelatin, drained and dissolved in a bit of liqueur. Separately, whip up the cream and then blend it into the purée, mixing it in thoroughly with a whip.

With a 3cm-diameter cookie cutter, cut 16 disks out of the marquise. Prepare a mignon patisserie mould and put it on the oven tray, covered in baking paper. Put a marquise disk in each of the mould holes. Coat with ganache and put in the freezer for 10 minutes.

Take the mould out of the freezer, then, with a sac-à-poche, fill the holes with the fig and cream blend up to 1mm from the top.

Put in the freezer again for 30 minutes.

In the meantime, soften in water and then drain the 2 remaining gelatin sheets. Melt them into the 8-Year Balsamico Bonini Condiment. When the mousse is well set, take the mould out of the freezer and, with a spoon, pour in the gelatin and Condiment mix to fill the holes.

Put again in the freezer for about 2 hours; then take out of the mould and serve, decorating with fig slices and chunks of dark chocolate.