A mousse of two chocolates is the ideal final touch of a dinner at the coast of any lake of Patagonia, in a fresh Southern night.
for 4 portions
| 6 units | YOLKS |
| 200 g. | SUGAR |
| 180 g. | MILK CHOCOLATE |
| 180 g. | BITTERSWEET CHOCOLATE |
| 350 g. | CREAM |
| 50 g. | FRESH RED FUITS, BLACKCURRANTS, BLACKBERRIES, RASPBERRIES |
| 50 g. | VANILLA BISCUIT |
Whip yolks with half the sugar and with the other half and water make a syrup at 120°C. and add to the previous preparation. Separate in equal parts and save. Melt at bain Marie both chocolates separately and add to the precious preparation. Whip cream at midpoint and add with wrapping movements the two chocolates and save. Make biscuit crumbs and on top put a quenelle of each chocolate mousse.
Chocolate –even in summer- is the favorite of the visitors of Patagonia, who eat it in many ways: in cup, in brunch or in the classic bars with Central Europe recipes.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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