Ingredients
450 g dark chocolate
100 ml Amarula cream liqueur
5 egg yolks
25 g white sugar
500 ml whipping cream
4 sheets phyllo pastry, thawed
12 cup butter, clarified and melted
14 cup icing sugar
Method
Sources
📖
RecipeNLG
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
You're reading one of recipes available free. Full library with Gastronome.
Mousse: Melt the chocolate with the Amarula over a water bath. Allow to cool to room temperature. Whip the egg yolks and sugar until pale yellow, thick and fluffy. Fold the whipped egg yolks into the melted chocolate. Whip the cream to stiff peaks and fold into the chocolate egg mixture. Refrigerate overnight. Phyllo: Brush a layer of phyllo with the melted clarified butter and dust with a thin layer of icing sugar. Put another layer of phyllo directly on top of this, pat down firmly and repeat the brushing of butter and confectioner's sugar. Continue for 4 full layers of phyllo. Cut the phyllo into 3 triangles with a sharp knife. Place the triangles on a baking tray lined with parchment. Cover the top of the phyllo with another layer of parchment and another baking tray to weigh it down. Bake like this at 350F until golden brown (about 10 minutes). For Assembly: Secure a layer of phyllo onto the plate with a bit of chocolate sauce. Place a spoonful of mousse onto the phyllo, and then place another piece of phyllo on top. Repeat until you have 3 layers of phyllo, 2 layers of mousse. Serve with a refreshing fruit coulis or garnish with fresh berries.