What looks like an artfully decorated frosted donut is actually a white chocolate shell filled with rich chocolate mousse.
600g white chocolate
100g red chocolate melts
2 tbsp butter
12 ounces dark chocolate
1 ¾ cup whipping cream
2 tbsp powdered gelatin
4 tbsp water
Let's get Cooking...
To make chocolate shell melt white chocolate in a large microwave safe bowl for 20 seconds at a time mixing each time until smooth. The key is to go slow otherwise you risk burning the chocolate. Repeat with the red choc melts. Allow both to cool slightly before using. By the way, you can use any colour combinations you like! Dark choc and white choc, green and red, anything! :0)
Add red choc melts to a piping bag and drizzle squiggly lines on the inside of a donut mould. The mould I used is called a Pavoflex Galaxy Silicone Mould. It measures 175mm x 55mm and holds 100ml. Allow to chill for 10 min before you pour the white chocolate in. Swirl it around to get the chocolate to cover all the inside. You may want to gently use the back of a spoon to help the chocolate cover everything. Once you’ve done that, turn it upside down onto a baking tray and allow any excess white chocolate to drip out before you chill for 25 min.
It takes a bit of convincing to get the chocolate out of the mould. If you feel like your layer of chocolate is too thin and won’t be strong enough to come out of the mould add a second layer of white chocolate.
Add chocolate and butter into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow to cool slightly.
Add water and gelatine into a mixing bowl. Mix together. Allow to sit for 5 minutes before you microwave for 10 seconds to melt slightly.
Add to chocolate mixture and mix in well. Set aside to cool slightly, but don’t allow it to set with that chocolate in there.
Add cream into a large mixing bowl and whip to stiff peaks. Add a spatula full of the cream to the chocolate mixture and fold in. Then add the rest of the cream and fold in.
Add the mousse into the chocolate shell and chill for 2 hours to allow to set.
To serve run a knife under hot water and cut through the shell and mousse to cut out your servings.