Cheesecake and chocolate mousse

Name: Cheesecake and chocolate mousse
Ingredients: 100 ml Sunflower oil; 10 units.items chocolate mousse (Debic); 100 g White chocolate; 2 g white food coloring powder; 25 ml Sunflower oil; 200 g White chocolate; 0.5 g black food coloring powder; 20 g white fondant; 30 units.items Pecans; 5 units.items debic shapes mascarpone bar; 500 g Grapes; 30 units.items lemon cress; 20 units.items chocolate discs; 1 g yellow food coloring powder; 20 g black fondant

Cheesecake and chocolate mousse. Recipe for approximately 10 people.

High-quality desserts in no time with Debic shapes! With a dessert, you can leave a lasting impression on your guests, but creative desserts require a lot of time and preparation. With Debic Shapes, frozen dessert components, you can serve high-quality desserts in no time, finished according to your own signature!

Ingredients

100mlSunflower oil

2gwhite food coloring powder

200gWhite chocolate

0.5gblack food coloring powder

20gwhite fondant

20units.itemschocolate discs

20gblack fondant

100gWhite chocolate

25mlSunflower oil

5units.itemsdebic shapes mascarpone bar

1gyellow food coloring powder

30units.itemsPecans

500gGrapes

30units.itemslemon cress

Preparation

For the spray coating, melt the white chocolate and mix with the sunflower oil and both colorings.
Blend with a hand blender and pass through a fine sieve.
Transfer to an electric paint sprayer.
Remove the chocolate mousse quenelle from the blister.
Use the chocolate discs as ears for the mouse, attach them with some melted chocolate.
Place them on a tray and freeze for 10 minutes.
Spray the frozen quenelles on both sides with the grey chocolate.
Return them to the freezer for 5 minutes and repeat the spraying process.
Make the eyes and tail for the mouse from black and white fondant and stick them onto the frozen quenelles.
Cover with plastic and let thaw in the refrigerator.

Remove the mascarpone bar from the blister and cut it diagonally in half.
Melt the white chocolate and mix with the sunflower oil and the yellow coloring powder.
Blend with a hand blender and pass through a fine sieve.
Insert a toothpick and dip the mascarpone bar in the chocolate.
Let it harden and use a warm piping tip to make the holes in the cheese.