TROIS CHOCOLATS CAKE
MOUSSE CAKE WITH DARK, WHITE AND MILK CHOCOLATE
Difficulty level
MOUSSE CAKE WITH DARK, WHITE AND MILK CHOCOLATE
Ingredients
| IRCA GENOISE | g 400 |
| eggs - at room temperature | g 480 |
| AVOLETTA | g 160 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at the highest speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto a tray lined with parchment paper.
Bake for 5-7 minutes at 210-230°C in a deck oven or at 190-210°C in a fan oven.
Let it cool down before using.
Ingredients
| RENO CONCERTO FONDENTE 64% - melted at 45°C | g 600 |
| liquid cream 35% fat - at room temperature for the ganache | g 300 |
| liquid cream 35% fat - to be whipped | g 700 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
Preparation
Emulsify cream and chocolate to create a ganache.
Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then combine to the ganache by stirring gently.
Ingredients
| RENO CONCERTO LATTE 34% - melted at 45°C | g 600 |
| liquid cream 35% fat - at room temperature for the ganache | g 300 |
| liquid cream 35% fat - to be whipped | g 700 |
| water | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Emulsify cream and chocolate to create a ganache.
Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then combine to the ganache by stirring gently.
Ingredients
| RENO CONCERTO BIANCO 31,50% - melted at 45°C | g 600 |
| liquid cream 35% fat - at room temperature for the ganache | g 300 |
| liquid cream 35% fat - to be whipped | g 700 |
| water | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Emulsify cream and chocolate to create a ganache.
Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then combine to the ganache by stirring gently.
Ingredients
| PRALIN DELICRISP NOIR - heated to 35°C | To Taste |
Ingredients
| MIRROR CIOCCOLATO - heated to 45°C | To Taste |
Pour a 1-cm layer of dark chocolate mousse into a 4-cm high silicone mould.
Put in the blast chiller to make it hardens a bit.
When quite thick, pour a 1-cm layer of milk chocolate mousse.
Put in the blast chiller again so as to make the second layer of mousse harden a little bit too.
Then, pour a 1-cm layer of white chocolate mousse.
Lay the crunchy filling and the disc of almond rollè and press genlty to make them stick.
Return to the blast chiller until completely frozen.
When completely frozen, remove the cake from mould and frost it with MIRROR CIOCCOLATO.
