CLOVER - LEAVES
1. Collar ( temper chocolate, spread on desired plastic size, shaped
like clover leaves, and secure ends with pin, leave to set.
CHOCOLATE MOUSSE-
2. Prepare mousse and pour into the collar. Place in refrigerator to
set.
COCOA JELLY-
3. Prepare the jelly and cool, until temperature has dropped to 35C, pour on top of the
mousse until is almost reached to the top end of the little collar or clover-leaf. Put back into
the fridge to set.
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