Cherry Chocolate Mousse

Instructions

Devil's Food Layer Cake
  • Mix water and Tegral Satin Clean Label Devil’s Food Layer cake for 1 minute on low, then 3 minutes on medium 
  • Add 2nd water, then mix for 1-minute on low, scrape the bowl, then mix for 3 minutes on medium 
  • Add oil and 3rd water, then mix for 1 minute on low, scrape the bowl, then mix for 3 minutes on medium

Filling

Belcolade Lait Selection Mousse
  • Heat 750 grams of heavy cream and cocoa butter to 85°C  and pour over chocolate make ganache 
  • Let cool to 36°C 
  • Fold soft whipped cream 
  • Deposit immediately to desired mold

Miroir Glaze
  • Warm milk and glucose to 85°C and pour over chocolate.
  • Add bloomed gelatin 
  • Blend with emulsion blender not incorporating air to make the ganache 
  • Add Miroir not incorporating air bubbles 
  • Apply at 35°C

Decorations
  • Heat to 45°C apply on guitar sheet cut into desired shape

About this Recipe:

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