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Nutrition Facts
Serving Size 1 (1200g) Recipe makes 5 servings The following items or measurements are not included below: bitter chocolate ganache
Calories 4077
Calories from Fat 3246		(79%)
Amount Per Serving		%DV
	Total Fat 360.8g	555%
	Saturated Fat 192.2g	961%
	Monounsaturated Fat 126.7g
	Polyunsaturated Fat 23.5g
	Trans Fat 0.0g
Cholesterol 924mg		308%
Sodium 709mg		29%
Potassium 4123mg		117%
Total Carbohydrate 227.2g		75%
	Dietary Fiber 54.2g	216%
	Sugars 110.2g
Protein 91.7g		183%
Vitamin A 4724mcg		94%
Vitamin B6 0.6mg		32%
Vitamin B12 3.3mcg		55%
Vitamin C 4mg		8%
Vitamin E 36mcg		120%
Calcium 1450mg		145%
Iron 50mg		280%
detailed view... how is this calculated?

Three Chocolate´s Drum Recipe #375077

Last week I was visiting a very good friend of mine gourmet restaurant and I had the opportunity to enjoy a wonderful chocolate dessert in its matchless feeling on the palate and its presentation. Its base is the ganache, which is considered the essence of truffle. It is a French term, although its origin is discussed. It is believed that the ganache came about 1850, some say it comes from Switzerland and others who invented the pastry Siravdin in Paris. Combinations that can give the ganache are endless, but here I present you the original recipe of the chocolate dessert that I could enjoy and now you. Although it is a gourmet recipe, their preparation is quite simple. As decoration, your imagination is the limit.

by Victoria #2

2 hours | 25 min prep

SERVES 5

Ingredients for the English Cream

500 g milk cream
1 liter milk
12 egg yolks
80 g sugar

Ingredients for the black chocolate mousse (use 600 g english cream)

1100 g of black chocolate
18 g unflavored gelatin
900 g whipped cream

Ingredients for the white chocolate mousse (use 300 g english cream)

Ingredients for the ganache

500 g bitter chocolate
500 g milk cream

Ingredients for the base

500 g of ground toasted almonds
900 g ganache

Preparing the base:.
Once chopped almonds and set the ganache, mix very well these two elements. Reserve it.
Preparing the Mousse:.
In each case, according to the weight presented chop the chocolate, mix with English cream mixture until smooth.
Dissolve gelatin in water and mix in english cream with chocolate.
When the preparation is cold, add the whipped cream.
Reserve each mousse in separate containers.
Assembly and Decoration:.
At the bottom of a drum shapped baking mold put a thin layer of the mixture of base. Up to half of the mold place white chocolate mousse. Allow to cool and mount the black chocolate mousse to the top of the mold. Refrigerate until the top layer is solid and decorated with a head of glossy chocolate and more chocolate.