A spectacular dark chocolate and mint mignardise to serve at elegant cocktail parties or as petit fours after dinner.
- 400 g water
- 100 g 50% base syrup
- 12 g gelatin (6 sheets)
- 25 g mint paste
Heat the cream, liquorice paste, sorbitol, and inverted sugar to 50º C. Melt the chocolate in a double boiler. Combine the cream mixture and melted chocolate and whisk to emulsify. Cool to 45º C and whisk in the butter.
Soak the gelatin in cold water and when soft, squeeze out excess water. In a small pot over low heat, melt the gelatin in a small amount of the water. Whisk in the remaining ingredients.
In a mixer, beat the mixture until it has the consistency of meringue. Pour into hemispherical silicone moulds and freeze. Slice into thick coins for assembly.
Heat the ingredients, except the mint paste, and bring to boil. Remove from the heat and whisk in the mint paste. Cool to 75ºC.
Pipe the ganache, filling the small rounds, and let set. Using a thin needle, dip the whipped gelatin coins in the gelatin for coating. Place as a cap on top of rounds and decorate.