130g55% cocoa dark chocolateor + full-bodied if you prefer
250mlwhole liquid cream 30% mg
1gelatin sheet (2g)Vahine
Milk chocolate mousse
100gquality milk chocolate
250mlwhole liquid cream 30% mg
1,5gelatin sheet (3g)Vahine
White chocolate mousse
165gquality white pastry chocolatelittle sweet
250mlwhole liquid cream 30% mg
1,5gelatin sheet (3g)Vahine
Decor chocolate shavings
100g55% cocoa dark chocolate
Instructions:
Chocolate-hazelnut sponge cake
Preheat the oven to 180° traditional heat. Mix the flour, hazelnut powder and cocoa.
Whip the egg whites: as soon as they foam add the powdered sugar. Once ready, incorporate the egg yolks then the dry ingredients in several times using a spatula so as not to break the whites too much.
Spread the mixture on a sponge cake plate, ideally in the pastry circle set to 22cm (this allows you not to waste any sponge cake).
Bake for 13 minutes. Leave to cool then remove the sponge cake from the baking sheet.
Arrange the circle (adjusted to 21/22cm) on a flat support then line the sides with rhodoïd film (this allows you to unmold more cleanly at the end). Place the sponge cake in the bottom.
Crunchy praline
Melt the pralinoise and the milk chocolate in the microwave, smooth.
Add the crumbled lace crepes then pack the mixture on the sponge cake in the circle. Refrigerate while waiting for the rest.
Dark chocolate mousse
Soften the gelatin in cold water. In a saucepan, heat 70ml of cream with the dark chocolate in pieces over low heat to melt. Smooth, off the heat add the drained gelatin.
Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the crispy praline then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the fridge to solidify the mousse.
Milk chocolate mousse
Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the milk chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the dark chocolate mousse then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the refrigerator to solidify the mousse.
White chocolate mousse
Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the white chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the milk chocolate mousse then place in the fridge overnight (8 hours).
Decor chocolate shavings
Melt the chocolate then smooth on a metal or marble plate. Allow to cool to harden slightly. With a grater, make long shavings (which roll up on themselves). Decorate the dessert.
Notes:
This dessert can be kept for about 4/5 days in the refrigerator, in an airtight bell to preserve its flavour.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)