Chocolate Garland

Step 1

Beat the egg whites until stiff and gradually add the icing sugar. By hand, beat the egg yolks and add to the previously whipped egg whites. Incorporate the sieved powders with a bottom-up movement so as not to disassemble the mixture. Spread on a baking sheet with a silicone mat and cook at 200 ° C for 8/9 minutes. Once baked, sprinkle the surface with granulated sugar to absorb moisture. Make a circle with a diameter of 15 cm and cut the center with a stainless steel template of ø 7 cm. Melt the white chocolate in the microwave, whip the cream, rehydrate the jelly and melt it in the microwave. Incorporate the cream chocolate, the lightly whipped yolk, the jelly and emulsify everything with a whisk. Pour into the Donut Mold. Put in the freezer for 30 minutes. Perform the same procedure, in two separate bowls, for the milk and dark chocolate mousse. Leave in the freezer for 1 night. Ready the dark mousse cover the Mold with a kitchen brush. Insert the insert into the two chocolates, applying light pressure to make the mousses adhere well, avoiding air gaps; cover with other mousse. Put in the freezer overnight. For the decoration, glaze the cake with mirror glaze. Make the holly leaves with sugar paste and green colored chocolate cut with the shape of the leaf cutter set. Use the gold and bronze spray dyes to color the decorations of chocolate such as spheres, bow and little stars. Make the chocolate stars with the star and tempered chocolate cutters, cover some with gold glitter. Make the snowflakes and candy canes with the sugar paste to finish the decoration.