Happy birthday to you, happy birthday to you! The lucky guy? The Chocorango! With a great pride today it completes one year of existence! With more than 23 thousand visits and more than 130 followers, is the reason to celebrate. It was 70 posts, more than 850 comments* and a lot of things learned and shared. We of Chocorango thank everyone tenderness and we invite all of you to join us to more great and delicious years those will come.
For this special date, the Chocorango dressed himself mega elegant to receive you on this party. It has the crunchy of tuile, a base yummier than a brownie and a white chocolate mousse with pieces of strawberry and milk chocolate. Made your mouth water? We understand, 'cause chocolate with strawberry is really delicious!
*Just in Portuguese version
130g butter in room temperature
120g powdered sugar
4 large egg whites
4 tbsp cacao powder
230g dark chocolate
30g butter in room temperature
1 tsp vanilla
1/4 tsp baking powder
White Chocolate Mousse
160g white chocolate
200g heavy cream
1 tbsp sugar
Zest of 1/2 lemon
2 egg whites
1 pinch of salt
300g chopped strawberry
100g chopped milk chocolate
Sift flour and cacao.
Cream butter with sugar until is fluffy and pale. Keep beating in slow speed adding the egg whites one at a time. Stir in flour and cacao. Do not overmix. Chill for 30 minutes.
Preheat the oven to 350˚F. Line a baking sheet with silicon mat.
Spoon some batter into rectangular form and let to bake for about 7 minutes. When the edges turn golden brown. Immediately release from baking sheet and proceed to shape into rolls. Use mold to shape them. You must do it quickly, until the tuile is warm. If you need, back the tuile to oven for 1 minute to shape it. Let to cool and store in an airtight container.
Preheat the oven to 350˚F. Line with waxed paper a 30cm rectangular pan. Sift flour and baking powder.
Melt together butter and chocolate.
Mix eggs, vanilla and sugar. Carefully stir in melted butter and chocolate. Spoon the batter into the pan. Bake for about 15 minutes or until is firm on the outside but wet inside. Let to cool slightly and cut with a cookie cutter to adjust inside the tuile.
White Chocolate Mousse
Melt together white chocolate and 50g heavy cream. Whip 150g heavy cream with sugar and lemon zest until is soft peaks. Stir in melted white chocolate just to incorporate. Whip egg whites with pinch of salt and carefully stir in mousse. Do not over-stir. Add chopped strawberry and milk chocolate in the moment of filling the tuiles.
Place the base inside the tuiles. Fill with white chocolate mousse, strawberry and milk chocolate. Embellish with chocolate, strawberry and mint leaves.
Serve: 20 units.