Mini Crunchy Two Chocolate Desserts

 

A recipe for chocolate lovers!

I wanted to present in small individual circles this combination of two chocolate mousse (dark and milk) based on a crunchy praline base.

Here is the step-by-step recipe (for 6 individual desserts):

  • Preparation of the crunchy praline base:

- Crumble 100g of plain gavottes in a salad bowl. In the meantime, melt 200g of Pralinoise in a bain-marie, then remove from the heat, add the gavotte crumbs and mix.

- Pour the dough at the bottom of the pastry circles and smooth the surface.

- Put in the refrigerator for at least 30 minutes.

  • Preparation of the milk chocolate mousse:

- Soften 1 gelatin sheet in cold water.

- Melt 85g of pastry milk chocolate in a bain-marie.

- Then heat 50ml of milk, before boiling remove from heat and add the drained gelatin sheet. Mix well.

- Then go to the whipped cream: whip 10cl of whole liquid cream into a fairly firm whipped cream (your cream must be very cold for this).

- Pour the melted milk chocolate into the whipped cream, mix gently with a spatula.

- Place this mousse on the praline base in the pastry circles and put back in the refrigerator for 1 hour.

  • Preparation of the dark chocolate mousse

- Soften 1 1/2 sheet of gelatin in cold water.

- Melt 150g of dark pastry chocolate in a bain-marie.

- Then heat 100ml of milk, before boiling remove from heat and add the drained gelatin. Mix well.

- Then go to the whipped cream: whip 20cl of whole liquid cream into a fairly firm whipped cream (your cream must be very cold for this).

- Pour the melted dark chocolate into the whipped cream, mix delicately with a spatula.

- Place this dark chocolate mousse on the milk mousse in the pastry circles (gently using a tablespoon) and place in the refrigerator for at least 1 hour (or even overnight if you can).

To facilitate demoulding, you can place the circles in the freezer for about 30 minutes. Then place the desserts on the serving plates and decorate with dark chocolate sprinkles.

Good tasting!

17th January 2011

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16 comments

  1. Reply

    josiane

    15th January 2011

    I salivate just to watch a good weekend has you kisses

  2. Reply

    Caro

    26th January 2011

    Superb… well done, continue to treat us like this!

  3. Reply

    Mimi

    16th January 2013

    Mmm… it's a feast for the eyes! To test without delay! Your recipes are all to die for ...
    Quick question: should the milk / gelatin mixture be added to the melted chocolate?

    • Reply

      Lilie bakery

      31th January 2013

      Hello Mimi, thank you for your visit, the milk-gelatin mixture is indeed to be added to the melted chocolate. Good recipe to you.

  4. Reply

    Salah

    21th October

    Hello and congratulations for all these recipes, each more tempting than the next!
    Small question: you say you have to pour the chocolate on the whipped cream but do you have to wait for it to cool or warm, please?

    Thank you

    • Reply

      Lilie bakery

      22th October

      Hello, you have to wait for it to cool down a bit otherwise the whipped cream melts. @ soon

  5. Reply

    Salah

    29th October

    Thank you for the answer ! Thinking about it my question was stupid !!!
    But I have one last question: the milk in which we heat the gelatin, we mix it with what and when please?
    thanks again

  6. Reply

    Arar leila

    November 12, 2014

    hello, the cake is very beautiful
    If you have a square or round pastry how many centimeters should it be? Instead of doing individual parts? Thank you

    • Reply

      Lilie bakery

      November 14, 2014

      Hello Leila, that's a very good question, I've always done it individually… I think a 20cm circle should it do? To be tested… @ soon

  7. Reply

    LB

    7th February 2015

    Do you use a rhodoid foil in the circles to get such a nice release?

    • Reply

      Lilie bakery

      11th February 2015

      Hello, yes rhodoïd greatly facilitates the release of desserts, but I do not use it systematically. @ soon

  8. Reply

    Sarah

    August 10, 2015

    Hello, thank you for your recipe! I would just like to know the size of the circles you used? Thank you in advance !

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, they are 7.5 cm in diameter. @ soon

  9. Reply

    of the butcher

    22th June 2016

    Mmmmmm! They all look better than the next!
    I'm still a little afraid to mix melted chocolate with whipped cream (the realization of which scares me just as much!)
    I'm afraid everything will fall out. But I think I'll let myself be tempted anyway! I will keep you posted
    Many thanks for the recipes. Your blog is wonderful!

  10. Reply

    VIOLAIN

    26th February 2020

    Hello,
    Is it possible to adapt this chocolate caramel version recipe? Rather than 2 chocolates.
    If yes, how ?
    Thank you for your reply !

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