RECIPES

Place the chocolate in a heat-resistant container. Boil water in a pot, remove it from heat and place the bowl inside, making sure that water does not enter. Stir until the chocolate has melted. Let cool.

Work the eggs and sugar with an electric mixer for a few minutes until the mixture is light and puffy. Transfer the mixture to a large bowl and stir in the melted chocolate and the Rum aroma with a spoon.

Pour the dark chocolate mousse in four cups that have been previously lined with the melted chocolate, and where you have placed small cubes of Freddi Ballerina Cocoa inside and cover with the remaining mousse. Refrigerate for at least 2 hours to firm up.

Preparation of caramel strands
Put 3 tbsps. of sugar evenly distributed on the bottom of a saucepan and heat over low heat. Let it melt slowly, tilting the pan on one side and stirring the sugar constantly. When the caramel begins to color continue to move the pan around to obtain a uniform color, remove from heat and stop cooking by soaking the pan in cold water. Form the caramel strands with the help of two forks. Holding them back to back, dip them in the caramel and let it them drain on a sheet of parchment paper with zig-zag movements. Finally model them with your hands into the desired shapes. Garnish!