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Per preparare lo stampo: ungere gli angoli di stampini a forma di cubo di 5 cm di lato con pochissimo olio di semi e farvi aderire più chicchi di riso soffiato possibile.
Per preparare la mousse fondente 99%: in un pentolino portare a leggero bollore la panna liquida con i tuorli d'uovo e lo zucchero. Raggiunto il bollore, incorporare i fogli di gelatina oro precedentemente lasciati ammollare in abbondante acqua fredda e strizzati. Unire il composto caldo al cioccolato tagliato a piccoli pezzetti e lavorare bene il tutto con un frullatore a immersione. Con l’aiuto di un termometro assicurarsi che la massa di cioccolato non superi i 45°C, quindi incorporare in modo graduale la panna semi-montata, fino a ottenere una consistenza lucida e leggera.
Per assemblare il dolce: riempire gli stampini a cubo con la mousse 99% utilizzando una tasca da pasticciere e riporli in congelatore per almeno 2 ore.
Per comporre il dolce: con un becco Bunsen scaldare le pareti delle formine per estrarre le mousse. Preparare la miscela di cioccolato bianco e colorante nero liposolubile e con questa, aiutandosi con una piccola pistola ad aria compressa, spruzzare i cubi di cioccolato per creare una superficie ad effetto velluto.
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