Chocolate-mint foam with mirror coating

Chocolate mousse:

1. Let the gelatin swell in 20 ml of water.
2. Whip the cream with the mascarpone until semi-stiff. Thickener Mix the chocolate in water and mix it with the sugar together with the cream. Dissolve the swollen gelatin in the microwave and whisk thoroughly.

Mint Mousse:

1. Let the gelatin swell in 20 ml of water.
2. Whip the cream with the mascarpone until semi-stiff. Thickener Mix fresh mint in water and mix with sugar to the cream. Dissolve the swollen gelatin in the microwave and whisk thoroughly.

Chocolate mirror frosting:

1. Melt the chocolate and cream in the microwave.
2. Mix the thickener in water and mix it into the cream with an immersion blender.

Preparing the dessert:

1. Half fill the dessert mold with chocolate foam, spread chocolate cream in the center and top it off with mint foam. Smooth the surface and let it harden in the freezer for about 8 hours.
2. Immediately after taking the frozen desserts out of the freezer, cover them with the prepared mirror glaze, place them on the corpus or cookies and decorate according to your own imagination.

Good tip 1.:
If you don't have a mold for foam desserts or you have prepared foam, the dessert also looks great in a glass in combination with crushed cookies.

Good tip 2.:
If the frosting hardens, heat it a little in the microwave and mix with an immersion blender. An immersion blender will also help you if small bubbles form in the frosting.

Good tip 3.:
If you haven't used all the frosting, you can store it in the refrigerator. Before the next use, it is enough to heat it in the microwave oven and mix it with an immersion blender.

Good tip 4.:
You can prepare a gluten-free biscuit base according to the recipe that you can find here . For the white body, just replace the cocoa with Cake mix Liana.