Puffed rice brains with chocolate mousse

Ingredients:

Crispy rice shell

• 300 gr. mini marshmallow
• 3 tbsp (45 g) butter
• 350 g of puffed rice (breakfast cereal)

Chocolate mousse

• 1 cup heavy cream
• 180 g dark chocolate, chopped
• 3 tbsp (45 g) butter
• 1 large egg + 2 yolks
• A pinch of coarse salt
• 1/3 cup granulated sugar

Glaze

• 700 g of powdered sugar
• 330 g of butter at room temperature
• A pinch of coarse salt
• 1 tbsp vanilla extract
• 2-4 tablespoons of milk
• Bright red gel food coloring, for tinting frosting
• Red sprinkles for topping
• Special equipment: pastry bag with a medium round tip

Preparation:

1. Chocolate mousse: In a chilled metal or glass bowl, beat the cream until soft peaks form.
   
   Fill a saucepan about a third full with water and bring to a boil. Place the chocolate and butter in a medium bowl and set it over the simmering water, making sure the bottom of the bowl doesn't touch the water. Heat, stirring, until smooth. Set the mixture aside. Leave the saucepan with the water simmering gently on the stovetop.
2. Place the egg, yolks, and salt in a heatproof bowl. Beat with an electric mixer until light and fluffy, about 1 minute. While continuing to beat, slowly add the sugar to the egg mixture.
   
   Place the bowl over simmering water and increase the heat to bring the water to a rolling boil. Whisk the egg mixture continuously until it becomes very fluffy, hot to the touch, and pale yellow, about 3-5 minutes. Remove from the heat and whisk until the mixture cools and thickens (it should form a ribbon), about 3 minutes.
3. Stir about a quarter of the egg white foam into the chocolate until it's lighter. Then, using a whisk, quickly whisk in the remaining foam (the mixture may be very thick). Fold in the whipped cream, trying to keep the mixture light. Refrigerate.
4. GlazeIn the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the powdered sugar, butter, and salt. Mix on low speed until combined. Add the vanilla, increase the speed to medium-high, and beat until smooth. If desired, thin the icing by adding milk. Stir in enough red food coloring to give the icing a cotton candy-pink hue.
   
   Transfer to a pastry bag fitted with a medium round tip.
5. Crispy rice shellPlace the marshmallows and butter in a large saucepan over medium-low heat and cook, stirring, until melted. Add the puffed rice and stir.
6. While the rice mixture is still warm, spray the inside of a medium bowl with cooking spray. Then, line it with a 2-inch-thick layer of rice mixture. Spray the outside of a smaller bowl with cooking spray and place it in the center of the crispy shell, pressing down to even out the surface.
7. Once the crispy shell has set, spoon the chocolate mousse into it. Flatten the remaining mixture and place it on top of the mousse, pressing the edges to seal. Refrigerate for about 15 minutes.
8. Turn the pastry over onto a plate or baking sheet and carefully shape it into a brain. Pipe icing onto the crispy shell in a convoluted pattern. Use a knife or spatula to draw a 2.5 cm wide stripe down the center of the brain and sprinkle with red sprinkles.