Winter Apple on Chilli-Chocolate-Balsamico-Juice

Markus Podzimek, Austria

Markus Podzimek
Winter Apple on Chilli-Chocolate-Balsamico-Juice

Chocolate Mousse Layered Cake Tower

Remé Martin Chocolate Mousse:

White Cointreau Chocolate Mousse:

Mix everything together and bring to the boil; simmer at least 5 minutes; blend together well with a hand blender without incorporating any air!
Cut open the layered cake tube approx. 12 cm in a sloped fashion and fill with both mousse types.
Afterwards, fixate in a ball spun of one half white and one half dark chocolate on the dessert plate.
Wipe off apple segments with lemon juice; toss them in a pan with some butter and add some rum. Let them caramelise on silicon mats in the oven and fan-shapedly place them around the layered cake tower. Garnish with the chilli-chocolate-balsamico juice, caramelised almonds and chocolate ornaments.

Dessert made at the World Chocolate Masters 2005 Finals in France.