Butter (for greasing)
For the Mousse
1 can of sweetened condensed milk (395 g)
1 cup of heavy cream fresh (240 ml)
4 eggs
1 cup of all-purpose flour (120 g)
1 1/2 cups of dark chocolate chips (135 g)
For the Filling and Topping
1 1/2 cups of heavy cream fresh (360 ml)
2 tablespoons of ground almonds
10 Sonho de Valsa truffles (215 g), chopped coarsely
Butter (for greasing)
For the Mousse
1 can of sweetened condensed milk (395 g)
1 cup of heavy cream fresh (240 ml)
4 eggs
1 cup of all-purpose flour (120 g)
1 1/2 cups of dark chocolate chips (135 g)
For the Filling and Topping
1 1/2 cups of heavy cream fresh (360 ml)
2 tablespoons of ground almonds
10 Sonho de Valsa truffles (215 g), chopped coarsely
Preheat the oven to 350°F (medium-high heat)
Grease a baking dish with butter, 30 cm x 45 cm. Reserve
Prepare the Mousse: in a medium-sized bowl, combine all the ingredients and mix well until smooth
Place in the baking dish and bake for about 35 minutes or until firm
Remove from the oven and let cool for about 10 minutes
Unmold and let cool completely
Trim the edges of the Mousse and cut into four rectangles of 9 cm x 24 cm. Reserve
Prepare the Filling and Topping: in a blender, beat the heavy cream with ground almonds until firm
In a large tray, arrange one rectangle of Mousse, cover with 1/4 of the whipped cream and top with 1/4 of the chopped truffles
Continue alternating the layers until the end, finishing with the truffles
Let it chill in the refrigerator for about an hour before serving.
