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Very Rich Alfajor of Mousse and Cognac
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INGREDIENTS butter 125 gr black sugar 125 gr honey 100 gr eggs 1 triple unit sec 30 cc baking powder 12 gr flour 310 gr cornstarch 60 gr cocoa 25 gr For chocolate mousse: 150 gr milk cream. 30 gr glucose. 40 cc cognac or fine liquor. 300 gr semi bitter chocolate PROCEDURE For dough: beat butter, sugar, honey and incorporate eggs. We add triple sec sifting all dry ingredients, incorporate slowly. Remove and stretch with kneading stick on silpat a…
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