CULINARY MAESTRO

Preparation Step by Step

1. Prepare the Grappa Heart:

   • Soak the gelatin sheets in cold water until soft (about 5-10 minutes).
   • Warm a small portion of the grappa in a saucepan (do not boil), then dissolve the softened gelatin in it. Mix in the remaining grappa.
   • Pour the grappa mixture into small half-sphere silicone molds. Freeze until solid (at least 4 hours, but preferably overnight).

2. Make the Chocolate Mousse:

   • Melt the dark chocolate in a bowl over a pot of simmering water (double boiler method) or gently in the microwave. Let it cool slightly.
   • Whip 300 ml of heavy cream to soft peaks, and set aside.
   • In a separate bowl, beat the egg whites to soft peaks, gradually adding sugar until stiff peaks form.
   • Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until no white streaks remain.

3. Assemble the Dessert:

   • Half-fill four serving glasses or molds with the chocolate mousse.
   • Unmold the frozen grappa spheres and place one in each glass or mold on top of the mousse layer.
   • Fill the rest of the glasses or molds with mousse, covering the grappa spheres completely. Refrigerate until set (at least 2 hours).

4. Serve:

   • Whip the remaining 100 ml of heavy cream to soft peaks.
   • Top each serving with a dollop of whipped cream and a sprinkle of cocoa powder or grated chocolate.

Technique and Time

• Grappa Heart Preparation: Including freezing time, at least 4 hours to overnight.
• Chocolate Mousse Preparation: About 30 minutes, plus at least 2 hours for setting.
• Total Time: Up to 6 hours or more, depending on setting and freezing times.