make a syrup with the water and sugar, pour over yolks beaten to tape. Beat until cool.
Melt chocolate and add it, Add the whipped chantilly cream and pour into a square mold.
For the mousse of Pernio
Beat the ingredients to Mary's bath (egg yolks, juice, sugar chopped Mint), less gelatine and cream. Cool and hydrated gelatin incorporated in 1/4 glass of warm water, Add the semibatida cream. Mix all together and pour into a mold, Book.
For the Dacquoise
beat the egg whites and sugar. Incorporate the remaining ingredients. Sprinkle the preparation on a square plate (the same size as the chocolate mousse) paper with butter and bake at 180 ° for 12 minutes.
Place on chocolate mousse, the sabayon and over the Dacquoise. Take freezer 2 hours and unmold so the Dacquoise is down.
For the bathroom
boil the cream and sugar and pour onto chocolate grated along with butter, bastir until you obtain a homogeneous cream, cover the cake.
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