chocolate mousse

Composition

1. Cake
2. Crunchy base
3. Chocolate creamy
4. Chocolate mousse
5. glaze

3 mousse cake of 18 cm

Cake Method recipe for 1 trays 40X60

Tegral satin cream cake 475 gr

Cocoa powder 25 gr

eggs 175 gr

oil 150 gr

water 115 gr

Cake Method inserts of 16 cm – 120 gr / insert

Puratos crousticrep 120 gr

PF Praline almond /noisettes 50% 120 gr Crousticrep can be replaced by rice crispy or crumble , praline can
Belcolade noir selection C501J 120 gr
be repced by carat nutolade/Nuxel

creamy Method inserts of 16 cm – 160 gr / insert

milk 125 gr What is the cooking temperature of the anglaise ?

cream 125 gr What are the point of attention in this recipe?
Sugar 45 gr

Egg Yolks 50 gr

Belcolade noir selection C501J 165 gr

 chocolate mousse

Chocolate mousse Method 3 rings of 18 cm – +/- 400 gr / ring

Puratos festipak or cream 35% 400 gr What is temperature for the cream to pour on the chocolate ?
Belcolade noir selection C501J 415 gr What is the temperature of the ganache before the incorporation of the
whipped cream ?
Puratos chantypack 200Gr
What are the point of attention in this recipe?
Whipped cream 35% 200 gr

Glaze Method
milk 150 gr What is the temperature of the glaze before using ?
Glucose 250 gr What is the temperature of the mousse before glazing ?
Gelatin 15 gr
What are the point of attention in this recipe?

water 75 gr

Carat coverlux dark 500 gr

Puratos Miroir l’Original 500 gr