Chocolate Dessert with Mango and Cream

Ingredients for cooking

280 gr minced dark chocolate
120 gr water
120 gr powdered sugar
40 gr Trevalli butter
300 gr mango
100 gr sugar
90 gr water
2 gr thickener agar agar
2 tbsps lemon juice
Mint
Mango slices
Hoplà Aerosol Cream q.s.

Preparation

Filling: melt the chocolate together with the Trevalli butter. Bring to boil water with powdered sugar in, then remove from the heat and pour the chocolate in. Whip the mix with an electric whipper. Pour the mix in small cups and refrigerate for 1 hour.

Jelly: blend the mango with the lemon juice and add some water. Mix the sugar with the agar agar, and then add them in the blender. Pour the contents into a saucepan and cook it for 3 minutes more after it started boiling. Let it chill, but not until it is hard, so pour the jelly in the small cups filled with chocolate. Put them back in the fridge.

Before serving, decorate with Hoplà Aerosol Cream, mint leaves and mango slices.

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