Mads og Kresten fra Restaurant Sabel

This dessert was created by Mads and Kresten from Restaurant Sabel in Silkeborg. The chefs were trained at Café Evald Brasserie and Café as well as Traktørstedet Ludvigslyst.

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Opskrift

Baked Dark Chocolate Mousse with White Chocolate Ganache

Dark chocolate is known for its deep and intense flavor notes, ranging from bitter to sweet undertones. When baked into a mousse, these characteristics are enhanced, while the texture becomes airy and rich. This combination of flavor and texture makes dark chocolate an ideal base for desserts.

Caramelizing white chocolate is an art in itself. It involves slow heating, which gives the chocolate a golden color and deep flavor. This technique creates a sweetness that complements the intensity of the dark chocolate beautifully.

Vanilla is one of the world’s most beloved flavors, and its sweetness and aroma pair perfectly with both dark and white chocolate. It adds a freshness to the dessert that helps all the other flavor layers unfold.

Ingredienser

Baked chocolate mousse with white chocolate ganache
Crystallized white chocolate
Kastbergs Vanilla Ice Cream