Mango Chocolate Mousse Cake

Taste of mango and creamy soufflé. What else could be tastier! This recipe was invented by me. I think you will like it too. A very interesting option. Try it!
cook time: 10h
Chloe Benton
Mango Chocolate Mousse Cake

Nutrition Facts (per serving)

270
Calories
12g
Fat
31g
Carbs
4g
Protein

Ingredients (12 portions)

Creamy mousse:

Egg yolks 3 pc
Sugar 70 g
Milk 100 ml
Mascarpone 250 g
Gelatin 10 g
Cream 100 ml
Vanilla sugar 15 g

Mango mousse:

Mango 1 pc
Papaya 0.5 pc
Sugar 30 g
Cream 100 ml
Gelatin 10 g

Glaze:

Sugar 150 g
Gelatin 12 g
Water 75 ml
Condensed milk 100 g
Invert syrup 150 g
Dark chocolate 150 g

Biscuit:

Sponge cakes g

Recipe instructions

Step 1

Step 1
Making creamy mousse. We heat the milk, pour the gelatin with cold water, I have plates. Lightly beat the yolks with sugar. Add warm milk. Place back on the heat and cook until thickened. Add vanilla sugar.

Step 2

Step 2
Remove from heat and add squeezed gelatin. Stir everything and add mascarpone. Beat everything, or use a mixer. Let it cool. Whip the cream and add it to the cooled mixture.

Step 3

Step 3
I had this form.

Step 4

Step 4
Do not pour the soufflé completely into the mold. You can just take a ring or a round silicone mold. Leave room for mango mousse and sponge cake. Now put it in the freezer. For 2 hours. Or while we make mango mousse.

Step 5

Step 5
Making mango mousse. I took these fruits. You can only take mango. So letʼs go over everything.

Step 6

Step 6
I got 500 ml of puree. We heat it up. Add sugar and dissolve it. As always, fill the gelatin with cold water in advance.

Step 7

Step 7
Place the squeezed gelatin into the mass. Next, whip the cream and add to the mixture. The mass should already be cooled down. Take out the cake and pour this mixture onto the top.

Step 8

Step 8
Place a biscuit on top. I have ready-made cakes, you can either bake your own (link to a suitable recipe below) or buy ready-made ones in the store. It must be cut to shape in advance. And put everything in the freezer overnight.

Step 9

Step 9
The next day we take it out and remove it from the mold. This is how it turned out. Making the glaze. Mix water, sugar, glucose syrup. We put it on fire. Bring to a boil, up to 103°C. Fill the gelatin with water. I have them in the records. Mix condensed milk and chocolate, be sure to weigh everything on scales. Pour hot syrup over the chocolate. Add gelatin

Step 10

Step 10
Take an immersion blender and beat the glaze. Let it cool to 32 degrees. Cover with film. If you get bubbles while whipping, you can even strain the glaze twice through a sieve. Letʼs prepare the place. Cover a sheet of paper with paper, place a wire rack. Take the cake out of the freezer, place it on the wire rack and quickly pour over it. Remove the drops from below, lift the cake and transfer to a plate. I decorated with berries.

Step 11

Step 11
Bon appetit.

Additional rubrics

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