Recipe: Crispy Chocolate Mousse Cake

Name: Gâteau croustillant mousse aux chocolats
Prep time: 60 min
Total time: 300 min
Yield: 10 portions
Ingredients: pour la daquoise à la noisette :3 blancs d'œufs; 80 g de poudre de noisette (ou d'amande); 80 g de sucre glace; 30 g de sucre semoule; 1 pincée de sel; sucre glace pour saupoudrerPour le croustillant praliné :250 g de pralinoise; 100 g de chocolat au lait; 150 g de crêpes gavottes (rayon biscuits); Pour la mousse chocolat au lait100 g de chocolat au lait; 8 cl de lait; 1 feuille de gélatine; 15 cl de crème fleurette entière 30%; Pour la mousse chocolat noir : 200 g de chocolat noir; 15 cl de lait; 3 feuilles de gélatine; 30 cl de crème fleurette entière 30%

By cuisine et partage ★ ★ ★ ★ ★ 4.7/5 (3 reviews) Desserts

Prep 60 min

Rest 4h

Total 5h

Servings 10 serv.

A very airy cake made up of a dacquoise, a praline crispy layer and a milk chocolate mousse.

Ingredients for 10 servings

for the hazelnut dacquoise:

3 egg whites
80 g hazelnut powder (or almond)
80 g icing sugar
30 g caster sugar
1 pinch of salt

icing sugar for dustingFor the praline crispy:

250 g praline paste
100 g milk chocolate
150 g gavottes crepes (biscuit aisle)

For the milk chocolate mousse

100 g milk chocolate
8 cl milk
1 gelatin leaf
15 cl heavy cream 30%

For the dark chocolate mousse:

200 g dark chocolate
15 cl milk
3 gelatin leaves
30 cl heavy cream 30%

Step-by-step directions

1 Preparation of the dacquoise:
Preheat oven to 180°C. Butter your mold well on the sides and bottom (or place parchment paper well fitted to the mold). I buttered mine.
Whip the egg whites in a robot with a pinch of salt until the whites become frothy, add the caster sugar.
Continue working the whites until they become very firm. Once the whites are firm, add the icing sugar and hazelnut powder by gently mixing with a spatula. Once the mixture is done, spread in your mold evenly. Dust with icing sugar and bake for about twenty minutes, watch the cooking well, the biscuit should be lightly golden, but it should remain soft.
Let the dacquoise cool.

2 The praline crispy:
Crumble the gavottes
In a double boiler, melt the praline and milk chocolate.
Add the gavottes off the heat. Pour the mixture over your cooled dacquoise by gently spreading the crispy layer (start from the middle and gradually towards the edges).
Put your mold in the refrigerator for 30 minutes.

3 Milk chocolate mousse:
Put your gelatin in a bowl of cold water for 5 minutes.
Melt your milk chocolate in a double boiler.
Heat the milk to boiling and off the heat add your well-squeezed gelatin and mix everything. Pour gradually while vigorously mixing the melted chocolate into this preparation with a spatula.
Let the mixture cool slightly.
Take the 30% heavy cream and start whipping a foamy whipped cream (still a little liquid) to have a light mousse. Pour the chocolate into the whipped cream and fold in gently always using a spatula. Pour the mousse over the praline crispy and refrigerate for one hour.

4 For the chocolate mousse

Chef Patrick's Comment

Good recipe, gelatin is not essential, just whip a real firm whipped cream (your bowl of cream put in the freezer for five minutes) and thus no problem holding your cake which will be finer in taste.

Dacquoise Plats familiaux