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Lotus Heaven

A luxurious dessert bar featuring layers of caramelized milk chocolate mousse, lotus brûlée, crunchy Biscoff biscuit, and a shiny chocolate glaze, topped with whipped lotus ganache. Perfect for dinner parties or indulgent treats.
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Prep Time 1 hour
10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Modern European
Servings 1 people
Calories 390 kcal

Equipment

  • 1 Silicone Mousse Mold Rectangle or bar shape
  • 1 Palette Knife For smoothing
  • 1 Squeeze Bottle or Piping Bag For glaze and ganache
  • 1 Cooling Rack For clean glazing
  • 1 Blast chiller or freezer For chilling the bars

Ingredients
  

  • 1 Caramelized Milk Chocolate Mousse Silky and creamy
  • 1 Lotus Brûlée Insert Custard center with caramel flavor
  • 1 Lotus Biscuit Insert Crunchy, spiced
  • 25 g Chocolate Shiny Glaze Glossy mirror coating
  • 20 g Chocolate Pastry Dough Base layer
  • 4 g Lotus Biscoff Biscuit (crumbed) Crunch and aroma
  • 20 g Lotus Whipped Ganache Topping with wave-like swirls

Instructions
 

  • Fill a silicone mold two-thirds full with caramelized milk chocolate mousse. Tap gently to remove air bubbles.
  • Place the lotus brûlée insert into the mousse, followed by the lotus biscuit insert. Top with more mousse and smooth with a palette knife.
  • Place the molds in a blast chiller for 10 minutes (or freezer for 1 hour) until firm.
  • Unmold the bars and coat with shiny chocolate glaze, using a palette knife for an even finish.
  • Roll the base of each bar in crushed Biscoff crumbs for texture.
  • Pipe whipped lotus ganache on top using a St. Honoré nozzle for elegant swirls.

Notes

  • Scaling for 2 Servings: Double the ingredients: 2 portions each of mousse, brûlée insert, and biscuit insert; 50g glaze; 40g pastry dough; 8g crumbed Biscoff; 40g ganache.
  • Storage: Refrigerate mousse and ganache for up to 3 days. Store glaze in a squeeze bottle and warm before use. Crush Biscoff fresh. Finished bars best within 24 hours.
  • Serving Suggestions: Plate on a sleek slate, dust with edible gold powder, or serve with vanilla bean ice cream. Pair with cold brew coffee, chai tea, or Pedro Ximénez sherry.
  • Variations: Try dark chocolate mousse, espresso drizzle, or hazelnut praline for twists.
  • Pro Tips: Freeze bars before glazing for a smooth finish, use a sharp palette knife, and handle with chilled gloves to avoid fingerprints.