TWO CHOCOLATES MOUSSE
INGREDIENTS
Cake:
Ingredients:
Chocolate Mix
Egg
Water
Oi
Total
GRMS
454
181.6
113.5
113.5
863
%
100.000
40.00
25.00
25.00
Process:
In the bowl of the mixer place the mix with eggs and beat on low speed for 2 minutes.
Then add the rest of the wet ingredients and continue beating for 5 minutes at medium speed.
Place on a previously greased tray and cover the entire surface of the tray.
Bake at 180C for 10 minutes or until completely cooked.
Chocolate Mousse
Creme Anglaise
Ingredients:
Milk
Pastry Pride Whipped Cream
Eggs
Sugar
Gelatin
Total
GRMS
250
250
160
85
12
757
Process:
In a saucepan, place the milk and cream over medium heat, this should be brought to a boil (DO NOT BOIL).
In a bowl place the eggs with the sugar and beat well until the sugar melts.
Then the mixtures must be tempered, adding a little of the milk to the egg mixture.
It must be beaten quickly so that the eggs do not coagulate. Then add all the mixture to the pot.
Cook until it reaches 82C.
Ingredients:
Dark chocolate
White chocolate
GRMS
120
120
Chop the chocolate and add to the Creme Angailse mixture for it to melt.
INGREDIENTS
Pastry Pride Whipped cream
GRMS
600
Beat the cream until soft peaks form and divide in two.
Combine each part of the cream with the melted chocolate in an evolving motion.
Assemble the cake in a ring previously lined with acetate.
Layer 1 -
Layer 2 -
Layer 3 -
Layer 1
Layer 2
Layer 3
Chocolate Cake Base
Dark Chocolate Layer
White Chocolate Layer
Refrigerate until firm.
Cocoa Jelly Decor
INGREDIENTS
Water
Pearled Fondant
Glucose
Gelatin Powder
Cocoa Powder
Total
GRMS
100
150
25
7
30
312
%
67.000
100.000
17.00
4.70
20.8
gramos
Process:
In a saucepan place the fondant with the glucose and water, and heat over low heat until the fondant melts completely.
Hydrate the gelatin 5 times its weight with water, let it rest for 5 minutes and add to the hot fondant mixture, then add the cocoa powder.
