Aztec Calendar - Chef Recipe by Galia Valadez Ortega

Ingredients

Blue Corn and cacao nibs sable:

105 g blue corn speculoos
24 g cacao nibs
40 g white chocolate
6 g cocoa butter
10 g butter

Chocolate mousse:

140 g thickened cream
25 g inverted sugar
90 g egg yolk
110 g milk
135 g dark chocolate
5 g vanilla
5 g cinnamon

Method

Blue corn and cacao nibs sable:

Melt white chocolate, cocoa butter and butter.

Mix all the ingredients in a bowl.

Weigh 30 grams of the mix and press it onto a circular mould, freeze it.

Chocolate mousse:

Whip thickened cream and leave it aside.

Bring milk, inverted sugar, vanilla and cinnamon to a boil in a pot.

Whisk yolks in a bowl constantly and drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Return the liquid mix to the pot to medium heat, whisking vigorously until it thickens slightly and reaches 82 C.

Immediately remove the pot from the heat and pour the sauce on the dark chocolate.

Mix it with a spatula until the chocolate completely melts.

When the chocolate decreases its temperature to 33 C add the whipped cream and mix it smoothly.

Pour the chocolate into the moulds, put on top of each mousse one of the blue corn and cacao sable.

Freeze it for at least 8 hours.

Take it out of the freezer, leave at room temperature for 10-15 minutes.

Ready to eat.

Recipe provided by No 92 Wine Bar and Restaurant