CHOCOLAT3
MODERN THREE CHOCOLATE MOUSSE
Difficulty level
MODERN THREE CHOCOLATE MOUSSE
Ingredients
| SFRULLA CHOC | g 1000 |
| eggs | g 600 |
| water | g 100 |
| unsalted butter 82% fat | g 200 |
Preparation
In a planetary mixer, whip all the ingredients at high speed for 8 minutes.
When it is done, add the butter and stir by hand.
Spread evenly on baking paper sheets to a thickness of 8 mm.
Bake for 10/12 minutes at 220°C with closed valve.
Ingredients
| milk 3.5% fat | g 150 |
| JOYPASTE VANIGLIA BIANCA | g 10 |
| LILLY NEUTRO | g 35 |
| SINFONIA CIOCCOLATO BIANCO | g 325 |
| liquid cream 35% fat | g 300 |
Preparation
Add milk to JOYPASTE and bring to boil. Add LILLY and blend with a whisk.
Pour onto the chocolate and emulsify with an immersion blender.
Then add liquid cream while emulsifing constantly.
When the cream is fully emusified, pour 150g of namelaka cream in a 16cm diameter mould for inserts.
Put in a blast chiller until it hardens completely.
Ingredients
| milk 3.5% fat | g 250 |
| SINFONIA CIOCCOLATO LATTE 38% | g 370 |
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 25 |
| water | g 25 |
Preparation
Emulsify milk and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | g 600 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 700 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Ingredients
| MIRROR CIOCCOLATO | Q.b. |
Pour 150g of light milk chocolate mousse in a silicone mould with a diameter of 18cm and a height of 3cm.
Put in a blast chiller until it hardens completely.
Pour 250g of dark chocolate mousse onto the light milk chocolate mousse layer.
Place the frozen namelaka layer and then the layer of bisquit, then level the dark chochoclate mousse.
Put in a blast chiller until it hardens completely.
Once it is done, remove the cake from the mould and glaze with MIRROR CHOCCOLATO, previously heated at 55°C.
Decorate with three discs of white chocolate, milk chocolate and dark chocolate, then drizzle with golden colour powder diluted into buongusto alcohol.
Chocolatier and Pastry Chef
