If red is the color of St Valentine’s Day of course brown is the other color, that we see a lot in these days.
Chocolate and bonbon boxes will be the hits of the day, as well flowers.
But if you want impress, try to make this treat, mainly, if your love had a sweet tooth. Moist, rich, creamy and delicious. This is the grand finale for a wonderful dinner for two
Heart of dulce de leche milk chocolate mousse cake
Use your chocolate sponge cake or use this recipe replacing the nut with 2 tablespoon unsweet cocoa powder
- 200g milk chocolate, broken into squares, 50g plus, chopped, to decorate
- 3 eggs, separated
- 1 teaspoon flavorless, granulated gelatin
- Pinch cream of tartar
- 1 tablespoon cognac
- 1/4 cup caster sugar
- 200ml thickened cream, chilled
- 30g chopped nuts
- 400g dulce de leche
Place chocolate into a heatproof bowl over a saucepan of simmering water (make sure base of bowl doesn't touch water). Heat, stirring with a metal spoon, for 4 minutes or until chocolate is melted and smooth. Remove from heat. Set aside to cool for 5 minutes. Add the cognac and mix Combine egg yolks in a small bowl. Stir into chocolate all at once (don't be concerned if mixture becomes thick).
Using an electric mixer, beat egg whites and cream of tartar to soft peaks. Sprinkle gelatin and beat a little more. Add sugar, 1 tablespoon at a time, continuing to beat until meringue is thick and glossy. Add one-quarter of the meringue to chocolate mixture. Beat with a metal spoon until mixture is well combined and smooth. Using a large metal spoon, gently fold remaining meringue into chocolate mixture. Pour cream into a chilled bowl. Using an electric mixer beat until thick. Fold cream into chocolate mixture. Reserve in refrigerator
- 2/3 cup sugar
5 tablespoons water
- 5 tablespoons cognac or brandy
Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in cognac or brandy. Cool.
Pour the cake in a springform pan Brush with 3 tablespoons syrup. Using metal icing spatula, spread dulce de leche to cover but don’t take right to the end (is the heart of the cake). Spread mousse over top of cake.
Sprinkle on the top chopped chocolate and nut, Refrigerate until serve