Ingredients:
Chocolate Ganache
250 Semi-sweet chocolate – chop to small pieces
180g Whipping cream
40g Butter
- Put chocolate pieces and butter in a bowl.
Boil whipping cream and pour into chopped chocolate.
Use hand whisk to stir chocolate till smooth and add 1/2 tsp vanilla essence.
Leave aside and let it rest for about half hour to thicken.Kitchen note: keep remaining chocolate ganache in fridge for other uses.
Mango Mousse
240g Mango puree (sweetened)
100g Fresh cream
200g Whipping cream
50g Sugar
15g Gelatine powder
90g Water
1 Egg yolk
Cut some fresh mango to cubes
- Boil mango puree, water, sugar and gelatine together at medium fire.
Add in egg yolk and mix well and leave to cool.
Whisk fresh cream and whipping cream together till peak form and fold to the mango mixtures.
Pour mango mousse to cups to half , add some mango cubes (let it semi-set in fridge) and use piping bag to pipe the chocolate ganache on top follow by the 2nd layer of mango mousse. Put mango mousse in fridge to set for about one hour.
Mango Mirror
150g Mango Puree (sweetened)
175g Water
2 tsp Gelatine powder
1/4 tsp Agar Agar powder
- Boil all the above together till gelatine and agar agar powder dissolved.
Let it cool down a little and use a dessert spoon to add on top of the mango mousse.