Chocolate delight

Recipe: Chocolate delight

Chocolate delight recipe, here is a chocolate cake for gourmets, we fell in love and we were all happy to serve each other. I had a soft spot for this chocolate delight for the milk chocolate ganache, a real killer. Chocolate, I love chocolate, white chocolate, milk chocolate or dark chocolate desserts, all these chocolates are part of the ingredients of my favorite desserts: Chocolate fondant, chocolate cake, chocolate muffin, chocolate pie, I quit I already have mouth water. This chocolate delight recipe will have a lot of effect with its turn in cat’s tongue.

Recipe ingredients

• Chocolate delight recipe for 10 people:
• 1 roll of puff pastry
• 130 g dark chocolate shavings
• 100 g of white chocolate shavings
• 1 teaspoon of brown sugar
• 100 g of cat’s tongue (34 pieces)
• Dark chocolate mousse:
• 160 g dark chocolate
• 60 g butter
• 50 g sugar
• 4 eggs
• 1 sachet of vanilla sugar
• Milk chocolate ganache:
• 170 g milk chocolate
• 50 g dark chocolate
• 15 cl of 33% fluid cream
• 70 g butter
• 25 g icing sugar
• White chocolate mousse:
• 25 cl of 33% fluid cream
• 90 g white chocolate
• 1 tablespoon of icing sugar.

Instructions

1. Unroll the puff pastry on baking paper.
2. Liberally prick the puff pastry with a fork.
3. Sow the 30 g of shavings on the puff pastry, sweetened with the spoon of brown sugar.
4. Bake in a hot oven at 200 ° for 12 minutes to 15 minutes.
5. Dark chocolate mousse
6. Melt the dark chocolate in a double boiler.
7. Incorporate the egg yolks.
8. Separate the yolks from the whites.
9. Beat the egg whites with a pinch of salt.
10. Pour in the sugar at the end to tighten the egg whites.
11. Incorporate the chocolate into the egg whites.
12. Place the puff pastry on a baking sheet.
13. Place the circle around the puff pastry.
14. Place a cat’s tongue standing against the stainless steel circle.
15. If necessary, glue the cat tongues with the puff pastry with hazelnuts of chocolate mousse.
16. Pour the chocolate mousse in the center of the circle, then spread by going around the edges with a marquise.
17. Refrigerate for 2 hours.
18. Ganache
19. Heat the cream, stop as soon as possible.
20. Place the dark and milk chocolate in the hot cream and let it relax for a few minutes.
21. Incorporate the chocolate with the cream.
22. Whisk gently in a circle to create an emulsion.
23. Add the soft butter and incorporate.
24. Pour the ganache over the chocolate mousse
25. Refrigerate for 2 hours.
26. White chocolate mousse
27. Heat 5 cl of fluid cream in a saucepan.
28. Break the chocolate then pour it into the hot cream.
29. Let the chocolate relax.
30. Gently mix the chocolate and the hot cream.
31. Whip the cream out of the refrigerator into whipped cream.
32. Tighten with icing sugar at the end.
33. Incorporate the whipped cream into the white chocolate.
34. Pour in the center of the cake and distribute, finishing against the edges.
35. Refrigerate for 2 hours.
36. Place the lower circle on the white chocolate mousse.
37. Pour the black and white shavings according to the decoration.

Preparation time: 30 minutes
Number of people: 10
Cooking time: 12 to 15 minutes
4 star rating: 1 review

What wine to drink with: Chocolate delight

My favorite wine for this recipe: California Zinfandel Zinfandel Grape
Temperature between 15 ° and 17 °

Cut the puff pastryBake the doughMelt the chocolateBeat the egg whitesPaste chat tonguesAdd the chocolate mousseMelt the milk chocolateBurning creamPour the ganacheCream and white chocolateSweet whipped creamMix whipped cream and white chocolateZoom<img src="/wp-content/uploads/2021/09/4217472371349640663.jpg" class="aligncenter"