- 120 gr white chocolate
- 4 yolks
- 250 ml liquid cream
- 3 tablespoons sugar
- 3 g of gelatin in sheets
- vanilla essence
- sponge fingers
- berries of your choice, strawberries
Preparation time: less than 30 minutes
RECIPE PREPARATION White chocolate mousse:
Melt the chocolate in a sea bath, then leave it to cool. Put the gelatin soaked in a bowl with cold water. Separately beat the yolks with the sugar until they become like a cream. Add the melted chocolate, vanilla and melted and melted gelatin in 2 tablespoons of hot water.
Beat the whipped cream hard and add it to the cream with movements from the bottom up.
Let it cool for a few hours, then decorate with biscuits and berries.
White chocolate mousse - Recipes
Recipe provided by Pastry Chef Riccardo Magni
Riccardo Magni - a professional who has been working for over 20 years in the field of confectionery, chocolate and ice cream, known in Italy but also abroad, co-author of the book "Reverse Fusion", published in 2016.
He began his professional career working in the family confectionery laboratory, together with his father, Pierpaolo Magni, another master of Italian confectionery. At first, he alternated work in the production laboratory with a professional development program, participating in numerous training courses, under the guidance of great teachers from the International Confectionery Schools: Ecole Lenôtre and Bellouet Conseil, France Richemont, Switzerland Cast Alimenti and Arte Dolce, Italy.
Gaining a rich experience in the field and participating in various national and international competitions, he has collaborated over the years with various well-known companies in the field of confectionery-chocolate, in Italy and other countries.
He was a member of the Swiss team, participating in the final of the “Coupe du Monde Pâtisserie 2015 Lyon” competition, where he won second place in the “Entremet glacé” category.
He has published and continues to publish articles in the most important magazines in the sector.
Riccardo Magni currently carries out much more complex activities: consulting and training for important companies in this sector, being involved in many projects worldwide, as well as teaching activities in famous culinary schools, such as Cast Alimenti, Dado Pomati School, Chef's School Hong Kong, Arte Dolce Rimini, Con Gusto Gourmet Institute Milano, Hangar 78.
The cake consists of the following components:
• Cocoa sponge cake
• Crispy Gianduia cream
• Dark chocolate mousse (black)
• Syrupy cherries
• Vanilla and mascarpone whipped cream
Cocoa sponge cake
225 g & # 8211 Egg yolk
195 g & # 8211 Sugar
225 g & # 8211 Egg whites
0 60 g & # 8211 Sugar
0 50 g & # 8211 Melted butter
100 g & # 8211 Flour
0 40 g & # 8211 Cocoa 22-24%
Mix the egg yolk with the first part of the sugar.
Froth the egg whites with the second part of the sugar. Gradually incorporate the egg white foam into the yolk mixture.
Add and incorporate the melted butter and then the powdered parts, flour and cocoa, given through a sieve.
Spread the composition on a 60x40cm borderless tray, on which you fix a 58x38xh4cm stainless steel frame.
Bake for 5 minutes at 220 ° C.
Crispy Gianduia cream
It is made of 2 components: Crispy granules from Fraged Dough and Gianduia Cream.
1. Crispy granules of tender dough:
120 g & # 8211 Unt
120 g & # 8211 Sugar
120 g & # 8211 Almond flour
120 g & # 8211 Low gluten free flour
0 35 g & # 8211 Crushed corn flakes
2. Gianduia cream:
260 g & # 8211 Gianduia Chocolate
0 55 g & # 8211 Concentrated hazelnut paste (sugar-free)
1. Prepare a fragile - crunchy mixture, from granular dough, as follows:
Combine all the ingredients, except the corn flakes.
Mix (partially) all the ingredients with a spatula, at medium speed, until a granular composition has formed in the mixer tank.
Spread the granular mixture on the tray and form, by hand, granules as homogeneous in size as possible.
Cool rapidly in a shock freezer to stabilize the granules formed.
Bake at 150 & # 8211 160 ° C for 10 - 12 minutes. Cool.
After baking, grind the obtained granules with a cutter or manually and add the chopped corn flakes.
2. Prepare Gianduia cream so:
Combine the Gianduia Chocolate with the concentrated hazelnut paste, bring the mixture to 35 & # 8211 40 ° C and homogenize the cream.
Combine Gianduia Cream with the fragrant - crunchy mixture and mix the composition.
Spread the crispy Gianduia Cream in a homogeneous layer inside a 40 & # 21530 cm stainless steel frame and cool.
Dark chocolate mousse (black)
650 g & # 8211 Liquid cream
680 g & # 8211 Chocolate fondant 60% (black)
550 g & # 8211 Whipped cream
Bring the liquid cream to the boil. Add it to the fondant chocolate and emulsify the composition.
At a cream temperature of 36 ° C, add and incorporate the lightly whipped cream. Use.
Chantilly vanilla and mascarpone cream
950 g & # 8211 Liquid cream
250 g & # 8211 Mascarpone
0 75 g & # 8211 Invert sugar (can be replaced with honey)
000 2 Vanilla pods
Extract and add the pulp (core) of the vanilla bean to the liquid cream.
Combine the cream, mascarpone and invert sugar, mix lightly until you get a creamy composition and use.
Final product preparation and presentation
Install the cake in a frame of 40 & # 21530 cm, over the layer already formed of Crispy Gianduia Cream, as follows:
& # 8211 1 layer of 540 g chocolate mousse,
& # 8211 1 layer of cocoa sponge cake (baked in a 60x40cm tray),
& # 8211 1 layer of 800 g chocolate mousse,
& # 8211 1 layer of 500 g cherries in syrup,
& # 8211 1 layer of cocoa sponge cake,
& # 8211 1 layer of 540 g chocolate mousse.
Cool in a shock freezer to stabilize the structure to a negative temperature.
Remove the cake from the stainless steel frame. Portion and garnish with vanilla and mascarpone whipped cream, pouring with posh and duiu.
For decoration, use cherries (fresh or canned) and fine dark chocolate decorations.
Preparation Cakes with white chocolate mousse:
Melt the broken chocolate pieces together with the butter, oil and whipping cream, then leave to cool. Add the yolks, then sift flour and baking powder on top. Homogenize and flavor to taste with rum essence.
Mix the egg whites with a pinch of salt until they become a hard foam. Add the sugar and mix until you get a firm and shiny meringue. We will incorporate the meringue in the chocolate composition, mixing lightly with a spatula, with movements from bottom to top.
Pour the composition into a tray (20/30 cm) lined with baking paper and bake over medium heat for about 20 minutes, depending on the oven. Remove on a grill and leave to cool, along with the baking paper.
White chocolate mousse:
Gelatin is hydrated in cold water, enough water to cover the gelatin.
Pour half of the amount of whipped cream over the broken chocolate and melt over low heat, without boiling. Set aside, allow to cool as long as it is bearable on the finger and incorporate gelatin. Let it cool until the chocolate cream cools very well and begins to harden.
The rest of the whipped cream is mixed until fluffy. Mix the white chocolate cream a little, until it becomes homogeneous, then add the whipped cream and incorporate it, mixing lightly with a spatula, with movements from bottom to top. Flavor to taste with lemon juice.
The broken chocolate pieces are melted in a bain marie (or in the microwave). Then add milk little by little, until the chocolate icing reaches the desired consistency
We cut the top with a metal ring (6 cm in diameter), the same ring in which we will mount the cakes. We put a countertop circle in each ring and distribute the white chocolate mousse in each of them. Let cool until the cream hardens.
We take the cakes out of the molds and we & # 8222dichisim & # 8221 them with chocolate icing and chocolate truffles.
Chocolate mousse & # 8211 video recipe
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Recipe of chocolate mousse I have been asked many times. I kept saying it, but I never found the right time. So now I'm stubborn and I said to do it, sir, if people ask for it :). My chocolate mousse recipe contains egg whites and whipped cream in the composition, I've been doing this for a long time and I think it comes out the best. Of course there are many recipes, some more different than others.
For those who have a problem consuming raw egg whites, they can omit them and can prepare the chocolate mousse only with whipped cream. You can also beat the egg whites with the sugar on a steam bath to sterilize them. This chocolate mousse is good for anything. It can be consumed as such, along with fresh fruit, or it can be put in various cakes or cakes. It is extremely tasty, simply melts in your mouth and is the perfect dessert for chocolate lovers.
The perfect chocolate for this recipe is the bitter one. It must have a high cocoa content, at least 70-75%. Do not think that the chocolate foam will turn bitter. On the contrary, it will have only a rich taste of chocolate and will be sweet enough. Do not use milk chocolate because the recipe is not suitable for it. However, I promise to come back with a milk chocolate mousse recipe.
To serve as such, put the mousse in cups or small cups, using a pos and decorate them with grated chocolate, cocoa, or powdered sugar. Before being consumed, the chocolate foam must be left in the refrigerator for at least 4 hours or preferably overnight. The mouse has a rich taste, a fine and airy texture and is the perfect dessert for the holiday hour.
Strawberry mousse and white chocolate
If you use fresh strawberries, pass them immediately with a blender. If you use the frozen version, then let them thaw and pass them through a blender. Mix the puree formed with the lemon juice.
Melt the chocolate in a bain marie and soak the gelatin in a little cold water.
Mix 60ml sour cream and powdered sugar in a pot and put them on the fire until they boil. Add soaked gelatin and mix well until dissolved. Pour everything over the melted chocolate and mix well. Then add the previously prepared strawberry puree.
Beat the remaining sour cream until you get a strong cream that you incorporate into the chocolate mixed with strawberries. You can add fresh strawberries in the mousse or you can leave it simple.
Refrigerate for at least 2 hours before serving.
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