INGREDIENTS
- Base:
- Chocolate sponge cake 1
- Mousse:
- Yolk 12
- Sugar 280 grams
- Water 60 cc
- Chocolate semiamargo 400 grs
- Milk chocolate 400 grs
- Milk cream 400 cc
- White marble:
- Water 50 cc
- Glucose 100 grams
- Sugar 100 grams
- Condensed milk 65 grams
- White protection chocolate 100 grs
- Gelatin 6 grams
- Water for gelatin 15 cc
- White coloring c/n
- Black marble:
- Milk cream 60 grs
- Sugar 90 grams
- Water 75 cc
- Bitter cocoa 30 grams
- Gelatin 3 grams
- Water for gelatin 10 cc
For the chocolate mousse, chop the sweets and soften with the new cream. Relaxation for a couple of minutes and beat. Let it cool and add the cream midway via. To combine.
Alternatively, beat the yolks with the sugar and water in a bain-marie till thick.
Add the egg yolk batter to the earlier preparation and blend properly.
To assemble, place the sponge cake in a 26 cm detachable mildew and pour the mousse. Reserve within the freezer for twenty-four hours.
For the white marble, convey the sugar, glucose and water to a boil in a saucepan. Warmth to 103 levels and take away from warmth. Add the condensed milk and combine.
In a bowl, chop the chocolate and pour this cream to soften it. Beat gently with a hand mixer whereas including the white coloring till the specified shade is achieved.
End with the unflavored gelatin (beforehand hydrated in chilly water and diluted in a bain-marie) matching densities. Heat to room temperature as much as 30 levels.
For the black marble, convey the water, sugar and heavy cream to a boil. Add the cocoa and warmth to 103 levels.
Take away from warmth and switch to a bowl. Add the gelatin in the identical manner as earlier than.
Heat to room temperature, as much as 30 levels.
For the marble rest room, alternate the baths on the mousse and marble. Reserve in fridge.
