Chop the couverture and melt it in a water bath at approx. 40 ° C while stirring.
Spread parchment paper on the work surface. Cut the foil into 4 x 4 x 25 cm strips, lay them parallel to the baking paper with a little space between them.
Spread a thin layer of chocolate on the foil strips (with the help of an angled pallet). Let the chocolate dry for about 10 minutes.
Carefully lift the foil strips and shape them into tears with the chocolate side inward. Press the ends together and secure with 1 paper clip each. Place the chocolate tears on a baking sheet or tray lined with baking paper and let them freeze in the refrigerator.
Melt the white couverture for the mousse. Beat the QimiQ until smooth, add the melted couverture and sugar and mix well. Finally fold in the whipped cream.
Place the chocolate tears on dessert plates. Pour the mousse into a piping bag with a perforated nozzle and fill the tears with it. Smooth the mousse with a palette and cool for at least 2 hours.
Carefully remove the paper clips and the foil strips. Garnish the chocolate tears with berries and chocolate chips as desired.
Comment:
You can also fill the tears with mousse on the tray, the foil should only be removed when the dessert is on the plates.
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