Bavarian chocolate whilte

Ingredients for 4 people:

- 150 g biscuit

for the foam:

- 150g of white chocolate
- 220g whipped cream

for topping:

- 30g of liquid honey
- 10g butter, softened

for the chocolate sauce:

- 40g of dark chocolate
- 40g cream
- 40g of water


- The previous day, in a saucepan, bring the cream and bring to a boil over high heat. Of the first broth, remove from heat, add chocolate and whisk until completely dissolved.
- Add water, mix thoroughly with a spoon and set aside at room temperature overnight in a covered container with a cloth.
- Preparation of the white chocolate mousse: cut the cake into 4 discs of the same diameter as the circles. Store these discs flat on a wire rack. Place a circle pie on each disc and book well in refrigerator.
- Cut the white chocolate into small pieces, put them in a bowl over a pan of boiling water in small or in a double boiler over medium heat.
- The white chocolate is melted, pour a line of whipped cream while whisking vigorously. The mixture ends, filling the small circles of this foam, smooth surface with a metal spatula and refrigerate.
- The same day: in a saucepan, bring honey and butter and whisk over low heat for 5 good minutes. Honey becomes paler out the white chocolate mousse from the refrigerator and pour a thin layer of honey.
- Heat gently circles with a warm towel and then re décercler ambient 1 hour before serving.
- Spoon the chocolate sauce onto each plate. Cut each in a small Bavarian portion approximately 1 / 8 of Bavaria.
- Arrange 2 pieces of each horse on the Bavarian chocolate sauce.