Triple Chocolate Mousse Delight

A delicious birthday cake for friends and guests. Do you like chocolate? Then make this cake. Yes, of course this recipe is not for beginners, but itʼs worth it. You need to tinker with it a little. But sometimes you want something special, well, a little French. I took this recipe from the famous culinary specialist Nina Tarasova. I love her recipes. It always turns out very tasty! You can do it too!
cook time: 1h 40 min
Elijah Stroud
Triple Chocolate Mousse Delight

Nutrition Facts (per serving)

360
Calories
18g
Fat
37g
Carbs
5g
Protein

Ingredients (12 portions)

Streusel:

Butter 20 g
Sugar 20 g
Wheat flour 20 g
Almond flour 20 g

Namelaka cream:

Cream 104 ml
Milk 52 ml
Invert syrup 6 g
Cocoa butter 8 g
Gelatin 2 g
White chocolate 75 g
Vanilla sugar 15 g

Milk chocolate mousse:

Cream 100 ml
Milk 50 ml
Gelatin 1.5 g
Milk chocolate 75 g

Dark chocolate mousse:

Cream 162 ml
Milk 82 ml
Gelatin 1 g
bitter chocolate 82 g

Biscuit:

Butter 35 g
Sugar 40 g
Wheat flour 30 g
Almond flour 18 g
Eggs 1 pc
Cream 30 ml
Baking powder 2 g
Dark chocolate 16 g
Cocoa 6 g

Glaze:

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

Recipe instructions

Step 1

Step 1
All ingredients are in grams. It is advisable to weigh everything on electronic scales. Making schreisel. Mix all the dry ingredients, add cold butter and grind into crumbs. Place the crumbs into the mold. I have a silicone 18 cm. And bake in a preheated oven at 160 degrees for 10 minutes, until golden brown.

Step 2

Step 2
Letʼs put it aside for now.

Step 3

Step 3
Making a chocolate sponge cake. We measure everything on scales. Beat eggs and sugar until white for 10 minutes. Add melted chocolate and butter. Stir in all dry ingredients.

Step 4

Step 4
Pour into an 18 cm mold, sprinkle with shreisel on top and bake for 20 minutes at 160 degrees.

Step 5

Step 5
Let the finished biscuit cool. Then we cut it to less than 18 cm.

Step 6

Step 6
Making Namelaka cream. Melt white chocolate with cocoa butter. Letʼs mix everything.

Step 7

Step 7
Fill the gelatin with water. I have a leaf one. Heat the milk with glucose syrup to a boil. Add vanilla sugar and add gelatin. Next is chocolate with cocoa butter. Stir and pour in cold cream.

Step 8

Step 8
Cover with film and leave to cool. I put it in the refrigerator.

Step 9

Step 9
Making mousse with milk chocolate. Pour in gelatin. Heat the milk to a boil. Melt the chocolate. Squeeze out the gelatin and add it to the milk. Then pour in the chocolate. And cool to 45 degrees.

Step 10

Step 10
Whip the cream and mix with chocolate.

Step 11

Step 11
Letʼs prepare the ring for the cake. I wrapped the bottom with film. My size is 18 cm.

Step 12

Step 12
Pour our mousse into this ring and put it in the freezer to harden.

Step 13

Step 13
Now we take out our Namelaka cream. Place it in a pastry syringe. And we squeeze it out in such heaps on a sponge cake with streusel in different shapes. And put it in the freezer.

Step 14

Step 14
We make mousse with dark chocolate. We use 55% chocolate. Everything is the same as with dairy. We heat the milk. Pour gelatin with water, melt chocolate. Mix everything. Whip the cream and add to the chocolate. Take out the mold with the frozen mousse and pour it on top.

Step 15

Step 15
We take out the frozen biscuit with Namelaka. And turn it over with the cream down. Place on top of the mousse. Place in the freezer overnight.

Step 16

Step 16
Making the glaze. Pour gelatin with water. In a saucepan, mix water, sugar, glucose syrup. We put it on fire. Bring to a boil, up to 103°C. Mix chocolate and condensed milk. Squeeze out the gelatin and add it to the chocolate, pour in the syrup. Letʼs wait 5 minutes. Take an immersion blender and beat the glaze. We tilt the blender at an angle. This is a must for a good glaze.

Step 17

Step 17
Cover it with film and put it in the refrigerator overnight.

Step 18

Step 18
The next day I made more decorations with chocolate. This is how I made the leaf. I melted the chocolate in a water bath. Pour the melted chocolate onto the film and use a scraper to make leaves like this.

Step 19

Step 19
We take out the glaze and heat it to 32-35 degrees. Letʼs get the cake. Place on a tray and pour glaze over it.

Step 20

Step 20
Hereʼs a cake. Next, decorate it to your liking.

Step 21

Step 21
Bon appetit.

Step 22

Step 22
Delicious...

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