Simmer the heavy cream in a saucepan over medium heat for a few minutes.
Allow the chopped chocolate to soak in the heated cream for one minute.
To melt and smooth the chocolate, gently whisk the ingredients.
While the chocolate is melting, add the sugar, vanilla extract, and unsalted butter and mix until everything is mixed. Let sit for a while to cool down.
Cream the Butter:
Whip the leftover heavy cream into soft peaks in a another dish.
Combine the whipped cream with the chocolate ganache.
The chocolate ganache should be folded into the whipped cream gradually until chilled and properly combined. If you want the mousse to have its airy quality, you need to handle it gently.
Put the Pavé together:
Lay plastic wrap in a loaf pan, making sure to leave a little overhang on both sides for when you want to remove it.
Evenly distribute a layer of thinly sliced fruits over the pan’s base.
Utilizing a spatula, evenly distribute half of the chocolate mousse mixture over the fruit layer.
Continued on next page (page 3)
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