I’ve been wanting to try this recipe for a long time. I thought it was so fun to make! And it looks so cute! As I don’t have much patience or the ability to work with chocolate, I used fractionated chocolate, which, although there are much better brands on the market today, is still not as good a chocolate as traditional ones, but the advantage is that it doesn’t require tempering and it doesn’t melt. after. For me it was the best choice.
If you want to make it with any other chocolate, ok, you can do it, but then you need to do the tempering that I taught you here:
http://panelaterapia.com/2011/03/temperagem-do-chocolate.html
Basically, I melted the chocolate, filled small balloons (those with water), dipped them in chocolate and placed them on the baking paper. Fractionated chocolate dries without needing a refrigerator. In 15 minutes it was dry. I pierced the balloons, removed them from the inside and my cone was ready to receive the mousse.
I made the lemon mousse by mixing:
– 1 can of condensed milk
– 1/3 cup (tea) lemon juice
– zest of 1 lemon
– 2 col. (soup) filled with cream.
I put it in the cones and kept it in the fridge until it was time to serve.
If you want to see in detail how I did it, just access the video here:
https://youtu.be/E0o602C883Q or press play:
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