Ingredients
Mousse
125 g / 4.4 oz Syrup
75 g / 2.65 oz Egg yolk
3 g / 0.11 oz Sheet Gelatin
25 g / 0.88 oz Maracaibo Creole 49%
100 g / 3.53 oz Maracaibo Rondo 65%
300 g /10.58 oz Whipped cream

Cocoa Cru Nibs
150 g / 5.3 oz Fondant
100 g / 3.53 oz Glucose
20 g / .71 oz Almond Flour
90 g / 3.2 oz Maracaibo Cocoa Nibs

Preparation
Mousse
Put the egg yolk and syrup into a pan and heat up to 84°C/183°F. Add dissolved Sheet Gelatin and stir cold. Before mixture gets really cold (35°C/95°F), add untempered couverture. Fold whipped cream thoroughly into the chocolate cream.

Cocoa Cru Nibs
Heat Fondant and Glucose to 150°C/302°F. Add Almond Flour and Cocoa Nibs. Remove from heat, pour the mass on a non-stickable baking paper. Leave the mass in a cool place. Put the cold mass into a Robot Coupe and make a fine powder. Dust powder on a Silpat Mat and bake at 160°C/320°F for 6-8 minutes.

Setting
(Prepare ring of 3cm/1.18 in. and of height 2.5 cm/0.98 in. Take a ribbon to line out the mold.) First dust the ribbon with Cocoa Powder. Spray Cocoa Butter on the ribbon by using a brush. Let it set and line the mold. Line out the bottom with a Sacher Biscuit. Soak with syrup. Fill the mousse up to the edge.

Decoration
Dust with Cocoa Powder and decorate with chocolate décor.

Specialty Ingredients
#31118  FELCHLIN-Swiss MARACAIBO RONDO 65%
#31119  FELCHLIN-Swiss MARACAIBO CREOLE 49%
#31307  FELCHLIN-Swiss MARACAIBO COCOA NIBS, CARMELIZED
#31301  FELCHLIN-Swiss COCOA POWDER
#31328  FELCHLIN-Swiss GLUCOSE
#90070  Sheet Gelatin
#90053  Fondant Powder
#90350  Almond Flour
#70430  Swissmat Silicone Baking Mat – Full Sheet Pan