Chocolate Shortbread
Ham Bread with Puff Pastry
Allow this mixture to cool to room temperature. In a large bowl, whip the cream until it is semi-whipped, that is, with a thick consistency but without forming firm peaks. Add 4 tablespoons of cream to the nougat mixture to soften it. Then, fold this mixture into the rest of the cream with folding movements to maintain the fluffiness.
Remove the mould from the fridge and pour the nougat mousse onto the biscuit base, levelling the surface with a spatula. Place the cake in the fridge for at least 2 hours so that the mousse sets slightly.
Heat the cream and pour over the chopped chocolate. Let it sit for 1 minute and stir until it melts completely. Add the butter and mix until the topping is smooth and shiny. Carefully pour the chocolate topping over the set mousse and spread it evenly by shaking the mould.
Put the cake in the fridge and let it rest for at least 8 hours or, preferably, overnight. Remove the ring from the mould and, if you used acetate, carefully remove it. Decorate the edges of the cake with chopped almonds.
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