Trois chocolats

Chocolate Mousse Cake paired with Straffe Hendrik Heritage.

Ingredients

For the biscuit base:

  • 2 eggs
  • 50 grams of sugar
  • 15 grams of flour
  • 15 g cocoa powder
  • 1 pinch of salt

For the crispy praline layer:

  • 30 g milk chocolate
  • 70 g crepes dentelle*
  • 100 g praline paste

For the dark chocolate mousse:

  • 100 g dark chocolate
  • 80 g of milk
  • 2.5 g gelatin powder
  • 13 grams of water
  • 160 ml full cream at least 30% fat

For the milk chocolate mousse:

  • 100 g milk chocolate
  • 80 g of milk
  • 2.5 g gelatin powder
  • 13 grams of water
  • 160 ml full cream at least 30% fat

For the white chocolate mousse:

  • 100 g white chocolate
  • 80 g of milk
  • 2.5 g gelatin powder
  • 13 grams of water
  • 160 ml full cream at least 30% fat

For the mascarpone whipped cream:

  • 200g mascarpone _
  • 100 g full cream at least 30% fat
  • 2 tbsp powdered sugar
  • 1 tsp vanilla aroma

For the finish:

  • 1 bar of chocolate

 

Instructions

For the biscuit base:

  1. Preheat the oven to 180°C.

  2. Beat the eggs with the sugar until the mixture turns white and forms a ribbon (approx. 8/10 min).

  3. Add the flour and cocoa and mix gently with a spatula.

  4. Pour into a lightly greased 24cm frame.

  5. Bake for about 10 min.

  6. Allow to cool before removing the biscuit from the mold.

  7. Cut out the biscuit using the circles.

  8. Place the dessert rings on a platter and cover with rhodoid.

  9. Arrange the sponge cake on the bottom of the rings.

For the crispy praline layer:

  1. Melt the chocolate in the microwave.

  2. Pour in the praline paste and mix.

  3. Crumble the crêpes dentelle and mix.

  4. Spread the crisp evenly over the sponge cake with a spatula.

For the dark chocolate mousse:

  1. Soak the gelatin powder in the water and refrigerate for 15 minutes.

  2. Melt the chocolate in a bain-marie.

  3. Heat the milk in the microwave for 45 seconds, then add the gelatin and mix.

  4. Pour the milk into the melted chocolate in 3 times, mixing well each time. At first the mixture is thick, in the end it should be homogeneous and liquid. Let cool to 30°C.

  5. Beat the whipped cream stiff.

  6. Pour the melted chocolate over the cream and gently fold it in from bottom to top with a spatula.

  7. Pour this mousse over the crisp and let it set in the freezer before making the next mousse and pouring over it.

For the milk chocolate mousse:

  1. Proceed as for the dark chocolate mousse.

  2. Pour this mousse over the dark chocolate mousse and let it set in the freezer before making the last mousse and pouring over it.

For the white chocolate mousse:

  1. Proceed as for the dark chocolate mousse.

  2. Pour this mousse over the milk chocolate mousse and leave to set in the freezer for approx. 6 hours.

For the mascarpone whipped cream:

  1. Place the mascarpone and very cold cream in the bowl of the mixer and beat until the mixture has thickened.

  2. Pour in the icing sugar and aroma and beat for another minute.

  3. Put the cream in a piping bag.

  4. Remove the entremets from the freezer and remove the rhodoid.

  5. Pipe the whipped cream over the dessert and finish with some grated chocolate.

  6. Allow the entremets to thaw before tasting.