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Three-chocolate mousse cake (custard-based mousses)

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Three-chocolate entremets with custard-based mousse, hazelnut brownie and praline crunch. A light, festive dessert that's just too good and very easy to make.
SERVING:12
TOTAL TIME2 hours
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Course: Dessert, entremets
Cuisine: French
Author: Rachida

INGREDIENTS 

  • See the article for step-by-step picture and mold information

Chocolate Hazelnut Brownie Base

  • 94 g eggs (3.3 oz)
  • 51 g sugar (1.8 oz)
  • 108 g 70% chocolate (3.8 oz)
  • 94 g butter (3.3 oz)
  • 19 g flour (0.7 oz)
  • 25 g roasted hazelnuts halved (0.9 oz) (roast for about 10 minutes at 180°C and remove the skins)

Praline Crunch

  • 34 g milk chocolate (1.2 oz)
  • 100 g praline (3.5 oz)
  • 47 g feuilletine or crumbled french crêpes Gavottes (1.7 oz) (french crêpes Gavottes can be found in the biscuit aisle of supermarkets)

Basic Crème Anglaise

  • This will be used for the three chocolate mousses
  • 207 ml milk (7 fl oz)
  • 65 g egg yolks (2.3 oz)
  • 40 g sugar (1.4 oz)

White Chocolate Mousse

  • 58 g basic crème anglaise (2 oz)
  • 90 g white chocolate (3.2 oz)
  • 150 ml heavy cream over 32% fat (5.3 fl oz)
  • 1 and a half sheets gelatin 3 g (0.1 oz)

Milk Chocolate Mousse

  • 55 g crème anglaise (1.9 oz)
  • 147 g milk chocolate (5.2 oz)
  • 116 ml heavy cream over 32% fat (4.1 fl oz)
  • 1/2 sheet of gelatin 1 g (0.04 oz)

Dark Chocolate Mousse

  • 90 g basic crème anglaise (3.2 oz)
  • 91 g 72% dark chocolate (3.2 oz) (a lower cocoa butter content will not produce a mousse darker than the milk chocolate mousse)
  • 142 ml heavy cream over 32% fat (5 fl oz)

PREPARATION

Chocolate Hazelnut Brownie Base

  • Preheat the oven to 180°C (356°F).
  • Beat the sugar and eggs together.
  • Melt the chocolate and butter in a double boiler until it reaches 45°C (113°F).
  • Mix the two preparations together and add the flour. Mix well.
  • Grease a baking sheet and place a parchment paper on top of it on which you have drawn a circle. The side marked with a pencil should be against the baking sheet.
  • Put your mixture into a piping bag without a tip or a plastic freezer bag.
  • Fill the circle starting from the center in a spiral motion. Press the hazelnuts on top, pushing them in slightly.
  • Place in the oven and bake for about 15 minutes. Check with a toothpick, it should come out clean.
  • Let it cool and cut out a circle the size of your mold or according to the template, paper cut to match the shape of your mold.
  • Cut the brownie half a centimeter smaller than the mold.

Praline Crunch layer

  • Melt the chocolate in a double boiler, add the praline, and mix until everything is well combined.
  • Remove from heat, add the feuilletine, mix well, and spread over the brownie without overflowing on the sides.
  • If you choose to assemble it upside down, set it aside in the fridge. Otherwise, place the brownie in the ring, spread the crunch on top, and let it set.

The basic crème anglaise

  • Mix the egg yolks with the sugar without trying to make them pale.
  • Bring the milk to a boil.
  • Pour half of it over the yolks while mixing, then add the rest of the milk.
  • Pour everything back into the saucepan and heat over low heat. Stir constantly with a spatula to prevent sticking to the bottom.
  • Thicken until it reaches 83°C (181°F) or nappe consistency. Your finger passed over the spatula with some cream on it should leave a trace. Do not allow the crème anglaise to boil.
  • Weigh the amount of crème anglaise needed for each mousse and cover with plastic wrap, making sure it touches the surface.
  • ➡️ 58 g (2.05 oz) for the white chocolate mousse
  • ➡️ 55 g (1.94 oz) for the milk chocolate mousse
  • ➡️ 90 g (3.17 oz) for the dark chocolate mousse

White chocolate mousse

  • Soak the gelatin in cold water for 10 minutes. It should be covered with water.
  • Melt the white chocolate in a double boiler.
  • Heat the crème anglaise (just warm enough to melt the gelatin) and dissolve the squeezed gelatin in it.
  • Add it to the chocolate through a fine sieve.
  • Whip the cold cream until soft peaks form.
  • Add a little cream to the white chocolate mixture when it reaches 35/40°C (95/104°F) and mix well. Then add the remaining whipped cream in two additions, gently folding from bottom to top with a spatula.
  • Pour into the mold. Tap the mold on the countertop and put it in the freezer to set slightly.

Milk chocolate mousse

  • Soak the gelatin in cold water for 10 minutes. Make sure it is covered with water.
  • Melt the milk chocolate in a double boiler.
  • Heat the crème anglaise (just warm enough to melt the gelatin) and dissolve the squeezed gelatin into it.
  • Add it to the chocolate through a fine sieve in two additions. Mix well with a spatula to create an emulsion.
  • Whip the cold cream until soft peaks form.
  • Add a little whipped cream to the chocolate mixture when it reaches 38°/42°C (100.4°F to 107.6°F) and mix well. Then add the remaining whipped cream in two additions, gently folding from bottom to top with a spatula.
  • Pour over the slightly set white chocolate mousse. Tap the mold on the work surface and return to the freezer.

Dark chocolate mousse

  • Melt the chocolate in a double boiler. Heat the crème anglaise (just warm to the touch) and add it to the chocolate in 2 additions through a fine sieve. Mix to create an emulsion.
  • Whip the cream until it is quite soft but doesn't fall out of the bowl when inverted. It should have the consistency of shaving cream.
  • Add a bit of whipped cream to the chocolate mixture when it reaches 40/44°C (104/111.2°F). Mix well to loosen the chocolate.
  • Gently fold in the remaining whipped cream in two additions, mixing from bottom to top with a spatula.
  • Pour over the set milk chocolate mousse. Tap the mold on the work surface to smooth out and burst any bubbles.
  • Place the brownie, with the crunchy side against the mousse. The mousse should be slightly set so the biscuit doesn’t sink.
  • Press lightly on the brownie and crunch to adhere them to the mousse. If the biscuit doesn't fit, gently pull the sides of the silicone mold.
  • Freeze on a flat surface for at least 8 hours, preferably overnight.
  • If you assembled the cake right-side up, once it is frozen, before unmolding, pour a thin layer of glaze on top or glaze it entirely if you prefer.
    Let it set in the refrigerator, then unmold. Allow it to thaw for 6 to 8 hours in the refrigerator.
    If you’re in a hurry, you can leave it at room temperature to thaw quickly. If it’s not too cold, 1 to 2 hours should suffice.
    I opted for a simple decoration with small sugar paste daisies.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!