Mini Chocolate Fudge Cake

1. Bring the water, espresso, sugar, and butter to the boil.
2. Off the heat, add the chocolate, cocoa powder, and eggs (which have been slightly whisked).
3. Then mix in the dry ingredients until well combined.
4. Pipe the mixture into cupcake holders, filling them about 1cm from the top.
5. Bake at 140°C until firm to the touch, for about 15 minutes.

1. Heat the cream and glucose.
2. Pour the heated mixture over the chocolate and emulsify.
3. Set And glaze at 30°C over frozen item

1. Heat the milk and add the hydrated gelatin. Then, add the couverture and allow it to cool.
2. Fold in the whipped cream.
3. Set in mould  

1. Combine all the ingredients except for the gelatine and boil them on medium heat using an induction stove for 10 minutes, stirring continuously.
2. Allow the mixture to cool slightly, and then add the bloomed gelatine.
3. Make sure to reach the correct temperature and consistency before coating.
4. Note that the boiling process should last for a total of 10 minutes.

1. Melt all together to 30 - 35°C
2. Spray

Glaze the frozen fudge cake with ganache, and then apply a second glaze.
Spray the mousse and place it on top of the glazed cake.
Decorate with Mona Lisa Blossoms.