Hello, everyone! I'm here with a tutorial video on how to make Valrhona Manjari chocolate mousse with berry compote. I wanted to share this recipe with you as early as possible, but it took me longer to finish this dessert—having a 2-year-old son around can be quite the challenge, can you imagine? 😆 Anyway, I thought that chocolate mousse accompanied by a rose would be just perfect for Valentine's Day. I hope you enjoy watching this, and please let me know if you decide to make it as well! Happy Valentine's Day! ♥️🌹 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ 00:00 Intro 00:13 Almond sponge 02:27 Berry compote 03:16 Chocolate mousse 05:28 Cookie base 07:21 Rose 11:16 Glaze 12:34 Assembly Almond sponge 2 Eggs 100g Almond flour 55g All purpose flour 20g Egg whites 70g Sugar 60g Butter 14g Raspberry 100g * 30cm X 22cm pan Bake at 375F for 13-14 min (Baking time can be different depends on your oven and the size of your cake) Raspberry compote Raspberry puree 80g Honey 40g Sugar 10g NH pectin 4g Strawberry 120g (Chopped) Manjari chocolate mousse Milk 150g 3 sheets of gelatin Manjari chocolate 185g Whipping cream (35% fat) 300g Chocolate cookie base Unsalted butter 145g Powdered sugar 90g Egg 50g (1 egg) Cake flour 270g Almond powder 15g Cocoa powder 20g Bake at 350F for about 15 to 18 minutes (Baking time can be different depends on the size of your cookies and your oven) Modeling chocolate for roses Milk Chocolate 150g Corn Syrup 45g Glaze Water 160g Sugar 160g Sweetened Condensed Milk 215g White Chocolate 390 g 8 Gelatin Sheets (16g) Cocoa butter red colouring as needed Spray Melted red cocoa butter colouring with air spray machine