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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Beer-Braised Poussins in the Oven


  

This poussin recipe I'm sharing with you turns out absolutely finger-licking good, and don't worry — you won't taste the beer itself, but it gives the dish the most wonderful flavor!


Ingredients

for 6 servings
  • 3 poussins.
  • 300cc dark beer.
  • 50cc extra virgin olive oil.
  • 3 garlic cloves.
  • 2 teaspoons sweet paprika.
  • 1 teaspoon soy sauce.
  • salt.
  • freshly ground black pepper.
  • 1/4 liter chicken or vegetable broth.
  • 1 tablespoon cornstarch.


Preparation

  1. The day before, crush the garlic cloves with a mortar and pestle, then mix them with the oil, beer, soy sauce, paprika, salt, and pepper.
  2. Pour this marinade over the poussins, turning them well so they're thoroughly coated on all sides.
  3. Cover and refrigerate overnight.
  4. The next day, preheat your oven to 200°C and place the poussins in a roasting pan with all their marinade. Roast for 50 to 60 minutes, turning them every 20 minutes so they brown evenly.
  5. Once cooked through, cut each poussin into halves or quarters.
  6. Strain the pan juices into a saucepan, add the broth mixed with the cornstarch, and cook over medium heat until the sauce thickens slightly.
  7. Add the poussin pieces back into the sauce and serve!

Notes

You can serve this with mushrooms cooked separately, with fried potatoes, or with whatever side you like best.

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