Cherry Chocolate Mousse

Cake Batter
Tegral Satin CL Devil's Food Layer Cake 1135g
Water 227g
Water 227g
Oil 113g
Water 227g
Filling
Topfil Origins Michigan Cherries A.N.
Belcolade Lait Selection Mousse
Heavy Cream 375g
Belcolade Milk Selection 32% 575g
Belcolade Dark Noir Selection 55% 75g
Belcolade Cocoa Powder 15g
Heavy Cream 562g
Miroir Glaze
Milk 150g
Glucose 250g
Belcolade Dark Noir Selection 55% 105g
Belcolade Dark Ebony 96% 107g
Gelatin 15g
Miroir Neutre Glaze 500g
Decorations
Carat Coverlux Dark Cacao-Trace A.N.

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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