Mocha Mousse with Mint and Chocolate

Dough

1

Preheat the oven to high temperature

Beat five egg whites with half of the confectioner's sugar until stiff peaks form

Add six eggs and, subsequently, half of the cocoa powder

Mix until uniform

Place in the baking dish and bake for 10 minutes

Repeat the process to make the rest of the dough

2

Remove from mold

Cut two strips of 3.5 cm width and, using the smaller ring, cut out two circles of dough

Mousse

1

Ferment the milk, mint, and half a cup of confectioner's sugar for 5 minutes

While this is happening, soak the gelatin sheets in a quarter cup of water

They need to be soaked for 5 minutes

2

Strain the mint infusion, add the eggs and the rest of the confectioner's sugar, and cook over low heat, stirring until slightly thickened

Remove from heat before it boils

3

Squeeze out the gelatin sheets with your hands and add them to the infusion

Also add the liqueur and mix well

When cooled, add the whipped heavy cream and mix delicately

Assembling

Grease the larger ring with oil and dust with confectioner's sugar

Place it in the center of a plate and line the inner sides with strips of dough

Arrange a disk at the bottom and cover with half of the mousse

Add the second disk and the remaining mousse

Finish by smoothing out the surface.