Semi-Sweet Chocolate Mousse
Wet the gelatin in ice-water. Melt all chocolate in a double boiler. Heat the gomme syrup, water and the gelatin, stirring well and let cool until reaching the same temperature as the chocolate and mix together well. Beat the cream until firm and then add the chocolate cream mixture.
Pour into molds and let refrigerate for 6 hours.
Dust with dark cocoa and decorate with kumquats.
300 grams of dark chocolate
200 grams of milk chocolate
2 gelatin leaves
¼ cup of gomme syrup
1/3 cup of water
500 milliliters of fresh cream
As there is no better wine pairing for desert than the Cosecha Noble, this chocolate mousse absolutely loves this late Riesling´s balanced juicy palate.