Mango and Chocolate Love Story

Chocolate ganache

Soak the gelatine into cold water.

Heat the milk with the vanilla seeds.

Remove from the heat once it starts boiling.

Add the gelatine.

Pour on the melted milk chocolate. Combine.

Add the sweet concentrated milk, the cream and yogurt. Combine.

Mix with a hand mixer.

Set aside in your fridge for 1 hour.

Whisk until you get a rather firm texture.

Pour in your heart shape mold and set aside in your freezer for 4 hours.

Mango mousse

Soak the gelatine into cold water.

Cook the mango cut in cubes at low heat for 10 minutes with lid.

In the meantime, put the water and sugar to a boil.

Start whisking the egg white.

When it starts whitening, add the sugar and water.

Whisk until you get a firm Italian meringue.

Mix the mango with a hand mixer. Add the gelatine and combine.

Add the Italian meringue italienne, combine.

Whisk the cream into chantilly.

Add to the previous mixture.

Pour in a second heart shape mold and set aside in your freezer for 4 hours.

You can keep the remaining mousse for decoration.

Vanilla shortbread pastry

Combine the butter and flour until you get a sandy texture.

Add the ground almond, salt, icing sugar and vanilla seeds.

Add the egg and combine.

Spread between two parchment papers with a 2 mm thickness.

Set aside in your fridge for at least one hour.

Preheat your oven at 165 C / 330 F degrees.

Cut 2 plain hearts and one heart "ring".

Cook for 18 minutes.

Set aside on a cooling rack.

Mirror glaze

Soak the gelatine into cold water.

Pour the water, sugar and glucose in a sauce pan and put to a boil.

Remove from the heat and add the gelatine.

Pour on the chocolate and combine.

Add the sweet concentrated milk and food coloring.

Combine and mix with a hand mixer.

Set aside in your fridge.

Assembly

Place a full heart pastry on your serving plate.

Unmold the ganache heart and place it on top. Cover with a second full heart pastry.

Set aside in your fridge.

Remove the mirror glaze from your fridge. Heat it in your microwave oven 30 seconds by 30 seconds until it reaches 37 C / 99 F degrees.

Place your mousse heart over a grid, place a baking tray under the grid.

Pour the mirror glaze over the frozen mango mousse.

Place it on top of the cake you kept in your fridge, add the heart "ring".

Pipe some mango mousse as decoration.

Set aside in your fridge at least 2 hours before serving.