Black Forest Miniatures

About Black Forest Miniatures

Ingredients

• Dark chocolate sponge cake, cut into thin round slices as required
• Fresh cream ¼ cup
• Dark chocolate, chopped ½ cup
• Whipped cream ½ cup
• Sugar syrup 3 to 4 tbsps
• Cherry compote as required
• Chocolate flakes to garnish
• Canned cherries to garnish

How to Make Black Forest Miniatures (Stepwise Photos)

Method

1. For mousse heat fresh cream in a non-stick pan and add dark chocolate to it. Mix till the chocolate dissolves. Keep it aside to cool.
2. Once the mixture is cooled fold the whipped cream into it.
3. Soak the sponge roundels in sugar syrup
4. Put the mousse in a piping bag fitted with a nozzle and pipe some into each of 4 shot glasses.
5. Place a sponge roundel over it followed by cherry compote. Repeat these layers once and end with mousse layer.
6. Sprinkle some chocolate flakes on top and place a cherry on top and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps