Recipe: Easter Flavors with Two Chocolates

Name: Easter Flavors with Two Chocolates
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Ingredients: Saveurs pascales aux deux chocolats pour une vingtaine de petits moules flexipan :; Ganache au chocolat au lait; 90 g de lait entier; 90 g de crème liquide a 30%; 450 g de chocolat blanc cassé en petits carrés; 120 g de noisettes écrasées et torréfiés (dans une poêle sans gras); Mousse au chocolat noir; 2 jaunes; 20 cl de lait entier; 15 g de sucre semoule; 360 g de couverture noire (si vous ne trouvez pas de chocolat de couverture, un bon chocolat de dessert a 60% minimum fera l'affaire); 50 cl de crème liquide; Glaçage; 200 g de chocolat noir; 200 g de beurre froid coupé en petits dés

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (14 reviews) Desserts

Prep 20 min

Cook 10 min

Rest 2h

Total 2h30

A "all chocolate" recipe that will delight both young and old

Ingredients

Easter flavors with two chocolates for about twenty small flexipan molds:
Milk chocolate ganache
90 g whole milk
90 g liquid cream at 30%
450 g white chocolate broken into small squares
120 g crushed and roasted hazelnuts (in a pan without fat)
Dark chocolate mousse
2 egg yolks
20 cl whole milk
15 g superfine sugar
360 g dark chocolate coating (if you cannot find coating chocolate, a good dessert chocolate at 60% minimum will do)
50 cl liquid cream
Glaze
200 g dark chocolate
200 g cold butter cut into small cubes

Step-by-step directions

1 Prepare your ganache
a) In your saucepan bring the milk and cream to a boil
b) Put your white chocolate squares in a bowl
c) Pour your boiling cream and milk mixture over your chocolate then smooth well with a whisk, then add the roasted hazelnuts and set aside to cool

2 Prepare your mousse
In a small bowl put your coating chocolate shavings
a) Heat your milk in a saucepan
b) Meanwhile in a bowl put your egg yolks and sugar and whisk then blanch
c) Add the boiling milk while stirring and put back on low heat and with a spatula, fan until when you make a line on it the trace remains (cooking 85°).
d) Then pour your hot English cream over your chocolate smoothing with a whisk and set aside
e) In a small bowl put your liquid cream pass it 5 minutes in the freezer then whip it into whipped cream
f) It is then that you will incorporate this whipped cream into your chocolate mixture which should be around 40° (lukewarm to touch)

3 Molding
In your small molds of all shapes fill ¾ with chocolate mousse then complete with the milk ganache put on a small tray and put in the freezer for at least 6 hours. You can make this recipe several days before the meal.

4 Glaze (day of the meal)
a) 20 minutes before serving take your molds out of the freezer
b) Melt the chocolate in a double boiler just hot enough to incorporate the small butter cubes smooth and remove from the double boiler
c) on a rack with a tray underneath unmold all your small subjects while still cold then with a ladle pour your chocolate glaze over them.