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Recipe for the most delicate mousse cake THREE CHOCOLATES.
3 layers of chocolate mousses on Crème Anglaise.
Incredible velvety texture
Cake diameter 20 cm, weight 1.5 kg
Chocolate Sponge Cake
Eggs 80 g (approximately 1.5 eggs)
Sugar 75 g
Flour 75 g
Cocoa 10 g
Baking powder 4 g
Milk 55 g
Dark chocolate 20 g
Butter 15 g
Dark Chocolate Mousse
Yolks 30 g (approximately 2 pcs size C1)
Sugar 50 g
Milk 80 g
Gelatin 220 bloom 5 g
Water for gelatin 30 g
Dark chocolate 100 g
Cream 33-35% 200 g
Milk Chocolate Mousse
Yolks 30 g (approximately 2 pcs size C1)
Sugar 50 g
Milk 80 g
Gelatin 220 bloom 6 g
Water for gelatin 35 g
Milk chocolate 100 g
Cream 33-35% 200 g
White Chocolate Mousse
Yolks 30 g (approximately 2 pcs size C1)
Sugar 50 g
Milk 80 g
Gelatin 220 bloom 7 g
Water for gelatin 40 g
White chocolate 100 g
Cream 33-35% 200 g
I use 220 bloom strength gelatin. If you use gelatin of any other strength, the amount needs to be recalculated.
Cook Crème Anglaise until it reaches 82°C
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Music:
ES_Settled (Instrumental Version) - Bird Of Figment
ES_My Answer's No (Instrumental Version) - Slowfly