Crunchy Bowl with White Chocolate Mousse

BOWL:

Chop the chocolate into small pieces.

Place 2/3 in a bowl and microwave until melted, not letting it go above 45ºC.

Then add the remaining chocolate and stir vigorously to bring the temperature down to 25ºC.

Finally, microwave again for a few more seconds, until it rises to 30 ºC.

This process, called tempering, seems complicated – but it is essential for the little bowls to turn out shiny and firm.

Wash the outside of 12 small balloons and dry well.

Inflate to the size of a small orange and dip in the chocolate, covering up to the halfway point.

Repeat with all of them and place in the freezer for five minutes, just to speed up the process (if you have time, leave at room temperature until dry).

With scissors, make a small hole in each balloon.

Set the bowls aside until ready to serve.

FILLING:

Place the can of heavy cream in the freezer for ten minutes so the whey separates.

Break or chop the Neugebauer chocolate bar into small pieces.

In a bowl, place the Neugebauer chocolate and the heavy cream of your choice.

Microwave it. Every 30 seconds, open the microwave and stir everything.

Stirring while the chocolate is warm helps the melting process along.

NOTE: If you notice there are still a few granules or small pieces of chocolate left, microwave for another 20 sec, or until melted. Remember that at each pause, the chocolate needs to be stirred.

Right after these steps, it is ready to be used in your recipe.

Crack the eggs, placing the whites in the mixer and mixing the yolks into the chocolate.

Remove the can from the freezer and make two holes in the bottom, letting all the whey drain out, as it will not be used in the recipe.

Add the cream to the chocolate mixture using a whisk, keeping the mixture as airy as possible.

Beat the egg whites until foamy and add the sugar. Keep beating until stiff, glossy peaks form.

Add about a third of the egg whites to the chocolate and stir vigorously.

Add the rest with a spatula, using gentle folding motions from the bottom up, to incorporate as much air as possible and keep the mousse light.

Once smooth, refrigerate until set.

ASSEMBLING THE DESSERT:

Place the mousse in a piping bag with a round tip. Gently fill the chocolate bowls.

Use a vegetable peeler to make curls with the Napolitano chocolate and finish with them.

By: Bárbara Pustai - O Mundo na Cozinha