CHOCOLATE, FIGS AND BALSAMIC VINEGAR MOUSSE

Ingredients (for 8 people):
1                     marquise base (see below)
4                     gelatin sheets
150 g              fresh figs
20 ml              orange liqueur
150 ml            whipping cream
100 g              ganache
150 ml            Bonini Condiment, aged 8 Years
As needed    chunks of dark chocolate and fig slices (for decoration)

Marquise:
Ingredients for 1 base (8 people)
3                     eggs plus 2 whites
160 g              powdered sugar
60 g                bitter cocoa
200 g              potato flour
As needed    sugar (for decoration)

Whisk the egg whites until firm together with 140 g powdered sugar; keep mixing and add the cocoa, the potato flour and the finally egg yolks, slightly whipped with 20 g powdered sugar. Mix delicately.
Pour the mix on a baking sheet on the oven tray and level it with a spatula to obtain a 2-3 cm thick surface. Bake in the oven, preheated at 200°C (390°F), for 8-9 minutes. Finally dust with sugar.

Ganache:
Ingredients for approx. 600 g

250 ml            cream
375 g              dark chocolate in pastilles or chunks

Pour the cream in a casserole and heat until boiling. Add the dark chocolate.
Mix thoroughly with a wooden spoon until the chocolate is completely melted in.

Mousse:

Prepare the marquise base. Put 2 gelatin sheets in water to soften them for a few minutes. In the meantime, peel the figs, purée them in a blender and pour the blend in a bowl. Add the gelatin, drained and dissolved in a bit of liqueur. Separately, whip up the cream and then blend it into the purée, mixing it in thoroughly with a whip.

With a 3cm-diameter cookie cutter, cut 16 disks out of the marquise. Prepare a mignon patisserie mould and put it on the oven tray, covered in baking paper. Put a marquise disk in each of the mould holes. Coat with ganache and put in the freezer for 10 minutes.

Take the mould out of the freezer, then, with a sac-à-poche, fill the holes with the fig and cream blend up to 1mm from the top. Put in the freezer again for 30 minutes.