Waffle tower with chocolate cream

Ingredients

Directions

1. 1

   Chop white couverture, melt over a warm water bath. Soak gelatine in cold water. Whip cream until stiff. Beat 2 eggs with the whisk of the hand mixer. Squeeze the gelatine and dissolve.

2. 2

   Mix the liquid chocolate with the whipped eggs, stir in the gelatine and carefully fold in about half of the cream. Chill for about 2 hours.

3. 3

   Chop dark chocolate and melt it over a warm water bath. Beat 2 eggs with the whisk of the hand mixer. Mix the liquid chocolate with the beaten eggs. Carefully fold in the remaining cream.

4. 4

   Chill for about 1 hour.

5. 5

   Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in 2 eggs one after the other. Mix flour, baking powder and cocoa and stir in briefly with milk and rum. Preheat waffle iron, spread with oil and bake about 4 waffles one after the other.

6. 6

   Let waffles cool on a cake rack.

7. 7

   Pour the light and dark mousse into a piping bag with a medium perforated spout. Spray alternately light and dark tuffs onto the waffles. Place the wafers on top of each other and dust the edges with icing sugar if necessary.