Ingredients:

Chocolate Mousse

Fruit Gelée (inclusions)

Crunchy Chocobianco Biscuit

Amarena Cherry

White Chocolate Mousse

Ingredients:

300 gr Egg yolks

12 gr Gelatine Sheets

500 gr Whipped Cream (35% fat)

80 gr Delipaste Chocolate

Preparation

Whip the egg yolks (Pate à Bombe) in the planetary mixer. Soak the gelatine sheets in cold water and then melt it. Add the gelatine to the Pate à Bombe and the Delipaste Chocolate. Finally fold in the whipped cream.

Fruit Gelée (inclusions)

Ingredients:

400 gr Fruit cube (Amarena, Strawberry, Raspberry, Orange)

100 gr Sugar

60 gr Orange juice

15 gr Kirsch

1/2 Vanilla pod

7 gr Gelatine sheets

Preparation

Cook the sugar till caramelized. Cool the caramel adding the orange juice. Add the kirsch and the grated vanilla. Cook for one minute. Add the fruits and cook again for 2 minutes. Take off from the fire and add the gelatine previously soaked in cold water. Pour the mixture into the inclusion mold.

Crunchy Crockoloso Biscotto

Ingredients:

300 gr Delipaste Hazelnut

75 gr Pistachio Simplé

165 gr Eggs

65 gr Melted butter (cold)

35 gr Flour

3 gr yeast

10 gr Starch

10 gr Rum

40 gr Amarena Cherry

350 gr Crockoloso Biscotto

100 gr White Chocolate

Preparation

Slowly add the eggs to the Delipaste Hazelnut and the Pistachio Simple and whip for 5 minutes. Add the sifted flour, the yeast and the starch. Finally add the butter and the rum. Spread the mixture over a baking pan and add the chopped Amarena Cherries. Bake at 220°C.

Temper the chocolate, add the Crockoloso Biscotto and pour onto the Biscuit in pieces and shock freeze.

Assembling the inclusion

Pour the fruit gelée into the inclusion mold and shock freeze. Place the crunchy Crockoloso Biscotto onto the gelée and keep into the refrigerator.

Assembling the cake

Pour onto the mold 250 gr chocolate mousse and shock freeze for 1 minute. Place the fruit gelée inclusion and add 500 gr of chocolate mousse. Finally spread the pieces of Crunchy Crockoloso Biscotto and shock freeze. Take the cake out of the mold and glaze with Amarena Nappage. Garnish as desired.