In a mixer fitted with a paddle, combine all ingredients mix until it comes together. Form the dough into a log shape and chill. Using a glazing rack press the dough through onto a parchment lined sheet pan, and refrigerate. Press the pieces into a 2 ½ inch metal ring. Bake in a 320ºF/160ºC oven for 8 to 10 minutes or until done.
Dulce de Leche
Sweetened Condensed Milk
13oz (396g)
Preheat oven to 425º F/218ºC. Pour sweetened condensed milk into small hotel pan. Cover with foil and place in a water bath. Bake for 50 to 60 minutes, or until thick and light caramel-colored. Stir every 10 minutes. Pass through a fine sieve.
Combine all ingredients with an immersion blender and place into a whipped cream canister with 2 charges. Refrigerate on its side for at least 2 hours before use. Fill a 12 ounce plastic container little less than half full and microwave on high power for 30 seconds. Invert the cup until the sponge cools. Break into pieces as needed.
Combine the mousse mix, milk, and the heavy cream in the bowl of a stand mixer. Whip the mixture on medium-high speed for 5 minutes or until it has reached full volume. Pipe into desired molds and freeze.
Unmold Mousse au Chocolat and spray with the velvet spray while still frozen. Spoon the Dulce de Leche on to a plate; then the Schokobella chocolate ganache filling. Place the Mousse au Chocolat on the plate; sprinkle the edges with Micro Sponge, and Black Cocoa Streusel. Garnish with desired chocolate décor.
.jpg "Dulce-de-Leche-Chocolate-Mousse-and-Micro-Sponge-(2)")