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.

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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